Growing up my mom would fry triangles of flour tortillas until crisp and then toss them in a cinnamon and sugar mixture. Inspired by these, I molded flour tortillas over rolls of aluminum foil to create a taco shell and then baked the tortillas. Once the tortilla shells were golden brown, I brushed them with melted butter and then tossed them in cinnamon and sugar. For the filling, I chose fresh banana and strawberries slices along with warm Nutella hazelnut spread and whipped cream. If you are serving a crowd, create a dessert taco bar and allow your friends to fill the cinnamon-sugar taco shells with their favorite toppings.
For more taco recipes, visit www.flavorsmagazine.com in which this recipe is featured.
Nutella Dessert Tacos
Print RecipeIngredients
- 6 flour tortillas
- 2 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup sliced strawberries
- 1 large banana, sliced
- 1/3 cup Nutella hazelnut spread
- ½ cup homemade whipped cream
Instructions
Preheat an oven to 375 degrees F.
Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide, and 4 inches tall. Place rolls parallel on a baking sheet.
Brush the melted butter evenly on both sides of the tortillas. Place the tortillas over each foil roll, so that they form a taco shell shape. Bake for 10 to 12 minutes or until lightly browned and the tortillas hold their shape.
In a gallon zip top bag, combine the sugar and cinnamon.
Working with one tortilla at a time, brush both sides of the tortilla with the remaining melted butter. Place in the bag with the cinnamon and sugar mixture. Toss to coat. Repeat the process with the remaining tortillas.
To assemble the dessert tacos, fill the shells with some strawberry and banana slices. Warm the Nutella slightly and then pour into a zip top bag. Snip the tip of the corner of the bag and drizzle the Nutella over each taco. Pipe or dollop whipped cream on the top of each taco. Serve immediately.
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