Mini Churro Tacos Recipe
Turn your mini taco shells into a sweet dessert with a creamy ice cream filling and dipped in a rich chocolate coating.
Ortega
Ortega
Recipe - Bridgehampton King Kullen
Mini Churro Tacos Recipe
000
Ingredients
4 Ortega Yellow Corn Mini Taco Slider Shells
2 tablespoons melted butter
1/4 cup granulated sugar
1 tablespoon cinnamon
6 ounces dark chocolate chips
1 cup ice cream
Directions
- Mix sugar and cinnamon together in a bowl, set aside.
- Paint each slider shell with melted butter, then dust with cinnamon sugar.
- Add the chocolate chips to a microwave safe bowl. Heat in 30 second intervals, stirring in between, until chocolate chips are melted. Stir well.
- Quickly dip the edges of each on in the melted chocolate, allowing the excess to drip off. Allow to cool and set.
- Fіll thе taco ѕhеllѕ wіth ice сrеаm, аnd tор with extra melted chocolate and peanuts.
- Freeze filled taco shells until frozen and firm. Enjoy!
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Prep Time
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Cook Time
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Servings
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Makes 0 servings
Ortega Yellow Corn Taco Shells, 12 count, 4.9 oz, 12 Each
$3.49$0.29 each
Food Club Butter, Sweet Cream, Unsalted, 4 Each
$3.99 was $4.99$1.00 each
Domino Sugar, Granulated, Premium Pure Cane, 4 Pound
$5.49$1.37/lb
Badia Cinnamon Powder, 2 oz, 2 Ounce
$2.19$1.10/oz
Not Available
Not Available
Directions
- Mix sugar and cinnamon together in a bowl, set aside.
- Paint each slider shell with melted butter, then dust with cinnamon sugar.
- Add the chocolate chips to a microwave safe bowl. Heat in 30 second intervals, stirring in between, until chocolate chips are melted. Stir well.
- Quickly dip the edges of each on in the melted chocolate, allowing the excess to drip off. Allow to cool and set.
- Fіll thе taco ѕhеllѕ wіth ice сrеаm, аnd tор with extra melted chocolate and peanuts.
- Freeze filled taco shells until frozen and firm. Enjoy!