Choco Taco Food

CHOCOLATE TACOS

Chocolate Tacos image

Provided by Food Network

Categories dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

4 egg whites
3/4 cup superfine sugar
1 cup all-purpose flour
Pinch salt
1/2 stick butter, melted
2 tablespoons heavy cream
1 teaspoon vanilla extract
8 ounces dark semisweet chocolate chips, melted in a double boiler
1 pint salted caramel ice cream, slightly thawed
1/2 cup roasted pecans, chopped, for garnish

Steps:

In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.
Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.
Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.
Fill the tacos with the softened ice cream and garnish with the chopped pecans.

CHOCOLATE TACOS

Chocolate Tacos image

"One way to get your kids cooking is to make something they love. [My son] Hunter and I developed this dish together," says Guy.

Provided by Guy Fieri

Categories dessert

Time 40m

Yield SERVES: 8 to 10 servings

Number Of Ingredients 11

Ingredients

4 large egg whites
3/4 cup superfine sugar
1 cup all-purpose flour
Pinch of kosher salt
4 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
8 ounces semisweet chocolate chips
1 pint salted caramel ice cream, slightly softened
1/2 cup roasted pecans, chopped

Steps:

In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.

BANANA CHOCO TACOS

Banana Choco Tacos image

Couldn't be simpler,ooey-gooey dessert tacos are as much fun to make as eat. These are originally a summer time treat cooked on a grill outdoors but I make mine in a skillet browned in butter also. Either way they are a wonderful treat. Serve with lots of napkins or plan on an after treat dip in the pool or lake

Provided by Sooner Girl

Categories Dessert

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 flour tortillas
2 tablespoons butter, softened
2 teaspoons cinnamon sugar (or a mix of 3 parts sugar,1 part ground cinnamon)
2 large ripe bananas, sliced
1 cup semi-sweet chocolate chips
2 cups miniature marshmallows

Steps:

Stack tortillas and either warm them wrapped in foil on a grill over medium low heat for 5 min.or in a microwave wrapped in a paper towel.
Remove tortillas to a work surface and lightly brush each tortilla on 1 side with butter and sprinkle lightly with cinnamon sugar.
Top half of the buttered side of each tortilla with some of the banana slices,choc chips, and marshmallows.
Fold the other half over the filled half,pressing lightly.
Use a spatula to place each taco atop the grill rack or in a skillet for 2 to 3 min until lightly browned and choc and marshmallows start to melt,flipping over halfway through cooking time.

Nutrition Facts : Calories 360.4, Fat 14.8, SaturatedFat 8, Cholesterol 10.2, Sodium 234.9, Carbohydrate 58.4, Fiber 3.8, Sugar 32.4, Protein 4.5

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In a medium saucepan, combine everything except the butter and vanilla. Bring to a simmer. Cook for 3 minutes, stirring occasionally, until melted and smooth. Remove from the heat and stir in the butter and vanilla. Cool for about 10 minutes. Meanwhile, let’s make the ice cream base.
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