Choco Taco Food

CHOCOLATE TACOS

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

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

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.