6 large flour tortillas
Oil for frying
graham crumbs, optional
Use a 3 1/2 inch round cutter, cut 5 circles from each tortilla.
In a pan, heat 1 1/2 inch oil over medium heat. Use a little scrap of tortilla to place in oil to make sure the oil is bubbly.
Use tongs, place one circle in hot oil for about 5 seconds. Flip it over and fold tortilla in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from oil, give it a little shake and coat in graham crumbs. Set on a pan to cool. Will keep at room temperature for 3 days. Prepare filling —
8 ounces cream cheese
1 c heavy cream
1 t lemon juice
1/4 c powdered sugar
1 t vanilla
1 can pie filling, your choice
In a bowl, cream together cream cheese and juice until soft. Add cream and beat on medium for 2 minutes, add sugar, beat until stiff and fluffy. Place in a Ziploc bag and place in refrigerator for 30 minutes. Pipe filling into each shell, place a spoonful or so of pie filling over cream cheese. If desired place a small dollop of whipped cream on pie filling. Serve.
Hint – turn a mini muffin tin upside down and place tacos on it, so the tacos stay upright.
