Ingredients
- 6 to 8 graham crackers
- 6 large flour tortillas
- Vegetable oil for frying
- 8 225 gr. cream cheese softened
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 can pie filling any flavor (optional)
Method
- Place the graham crackers in a food processor, and pulse until they are crumbled into fine crumbs.
- Set aside.
- Use a 9 cm circle cutter and cut out four to five circles from each of the flour tortillas.
- Heat 4 inches of the vegetable oil in a pan over medium heat.
- Make sure the oil is good and hot by testing with a scrap of tortilla.
- If it bubbles right away, the oil is ready.
- Using tongs, hold a tortilla circle in the hot oil for 5″.
- Flip the tortilla over and fold in half with the tongs.
- Hold it folded for 5″, or until browned.
- Flip and fry the other side until crispy.
- Remove the fried and folded tortilla from the oil.
- Shake off any excess oil, and dredge the tortilla in the graham cracker crumbs.
- Set on a pan to cool.
- Repeat steps 3 and 4 until each tortilla circle is fried, folded, and dredged in graham cracker crumbs.
- In a medium bowl, cream the cream cheese, lemon juice and vanilla extract together.
- Add the heavy cream to the cream cheese mixture and beat until fully incorporated.
- Add the powdered sugar to the cream mixture and beat until stiff and fluffy.
- Place the cheesecake mix in a gallon-sized resealable plastic bag and refrigerate for 20 – 30′.
- Cut the tip of one corner off the plastic bag, and pipe the creamy cheesecake filling into each prepared taco.
- Spoon the pie filling over the top, if desired, and serve.