APPLE PIE TACOS
Make and share this Apple Pie Tacos recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 30m
Yield 8-10
Number Of Ingredients 12
Steps:
- Taco shell:.
- Heat oil to 350 in a heavy bottomed pot over medium high heat.
- Using a 4 inch ring cutter cut out circle from the tortillas.
- Carefully frying one at a time, use a pair of metal tongs to fry the tortillas. Use the tongs to hold down the tortilla in the oil to create a taco shell shape. Fry until golden brown, about 1 minute. Remove to a paper towel lined plate.
- Combine sugar and cinnamon in a shallow bowl. Gently coat cooked tortillas in the cinnamon sugar mixture.
- Filling:.
- In a large saute pan over medium heat, melt butter. Add apples, sugars and cinnamon. Allow to cook until apples begin to slightly break down.
- Sprinkle in cornstarch and continue to cook until the mixture has thickened.
- To assemble tacos, stuff with apple pie filling, top with whipped cream and a drizzle of caramel sauce.
Nutrition Facts : Calories 661.8, Fat 36.3, SaturatedFat 6.5, Cholesterol 17.6, Sodium 434.4, Carbohydrate 84.5, Fiber 2.9, Sugar 34.9, Protein 4.3
APPLE PIE A LA MODE TACO CUP
This dessert taco makes a fun little apple pie for one! It uses just a little pie filling, so use the rest as a pancake topping the next morning or invite friends over to join you for dessert!
Provided by Paula
Categories Desserts Frozen Dessert Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour apple pie filling into a bowl. Dice the apple slices.
- Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; liberally sprinkle with cinnamon sugar.
- Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
- Scoop ice cream into the taco cup and top with the apple pie filling. Garnish with a dollop of whipped cream and cinnamon.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 46.3 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 255.8 mg, Sugar 5.5 g
APPLE PIE TACOS RECIPE BY TASTY
Here's what you need: granny smith apples, lemon, butter, sugar, cinnamon, nutmeg, large flour tortillas, melted butter, sugar, cinnamon, vanilla ice cream, caramel sauce
Provided by Rie McClenny
Categories Desserts
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C).
- Peel and core the apples. Soak the peeled apples in a large bowl filled with water and lemon juice so they won't brown. Working one at a time, thinly slice the apples.
- Melt the butter in a medium saucepan over medium heat. Add the apple slices and sprinkle with the sugar, cinnamon, and nutmeg. Stir continuously and cook until the apples are soft, about 10 minutes. Remove the pan from the heat.
- Make the taco shells: Using a cookie cutter or the lid of a mason jar, cut out 14 small circles from the tortillas.
- Brush the small tortilla rounds with melted butter and coat with cinnamon sugar. Shape the cut-out tortillas to look like taco shells and place between the cups of an upside-down muffin tin to hold their shapes.
- Bake for 10 minutes, or until golden brown. Let the taco shells cool until easy to handle.
- Spoon the apple pie filling into the taco shells. Top with small scoops of vanilla ice cream and drizzle with caramel sauce.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 0 grams, Sugar 13 grams
APPLE PIE A LA MODE
This pie a la mode is a family favorite that combines apple pie filling and butter pecan ice cream with caramel topping and chopped nuts. I created it when trying to think up a rich dessert to complete a dinner party menu. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.
Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 357mg sodium, Carbohydrate 69g carbohydrate (59g sugars, Fiber 2g fiber), Protein 3g protein.
GRILLED APPLE CINNAMON A LA MODE TACOS
What's for dessert on taco night? How about more tacos? This inventive dessert combines grilled apples, cinnamon and vanilla ice cream for a hands-free and fun dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix cinnamon and sugar together and place in shaker.
- Grill sliced apples.
- Brush on a little bit of oil, is they appear dry.
- When apples are golden on both sides and have softened, grill tortillas for one 30 seconds each side.
- Place apples in tortillas, sprinkle with cinnamon and sugar.
- Add teaspoon sized scoops of vanilla ice cream on top of apples and drizzle with caramel sauce.
Nutrition Facts : ServingSize 1 Serving
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- In a medium bowl, combine 2 tablespoons melted butter with 1/4 cup sugar and 1 teaspoon cinnamon.
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- Use the cookie cutter to cut circles from the flour tortillas. If you’re careful and cut them close to the edge and close together you can get 5 circles out of each tortilla. Cut these out and set aside. Heat oil in a small pan over medium heat. I dropped in a scrap of tortilla and when it began to sizzle and float to the top I knew the oil was hot enough. Combine the sugar and cinnamon in a bowl and set aside. Line a large platter with paper towels, grab some tongs and get ready to go.
- Place a tortilla circle into the hot oil using tongs. Allow to brown on one side for a few seconds, until light golden brown but still pliable. Turn circle over and carefully fold in half using the tongs. Hold the circle in the folded position with the tongs and allow tortilla to crisp to a lightly golden brown. Remove tortilla shell and drain on paper towel-lined platter. Generously sprinkle with cinnamon-sugar mixture inside and out. Cool completely on paper towels. Complete task with remaining tortillas. I actually did these the day before and stored them at room temperature in an air-tight container once they were completely cool. This made the dessert super easy to put together when the time came.
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