Ice Cream Tortilla Cups Food

TORTILLA DESSERT CUPS

Steps:

• In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. , For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan., Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. , Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.

TORTILLA DESSERT CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
• In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
• Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
• Enjoy!

TORTILLA-FRUIT CUPS

Steps:

• Heat oven to 400ºF.
• Toss fruit with 1 Tbsp. sugar. Refrigerate until ready to use.
• Combine cinnamon and remaining sugar. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugared sides up, into 6 muffin pan cups.
• Bake 10 to 12 min. or until crisp. Remove from muffin pan to wire racks; cool completely.
• Fill tortilla cups with COOL WHIP and fruit mixture just before serving.

TORTILLA CUPS WITH YOGURT AND FRESH FRUIT

Steps:

• Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, 3 minutes. Remove from oven and, with the bottom of a glass, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack, 15 minutes.
• Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoon brown sugar, and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.

FRUITY CHOCOLATE TORTILLA CUPS

Steps:

• Spread butter over one side of each tortilla. Press tortillas, butter side down, into ungreased 8-oz. custard cups. Place on a 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Remove tortilla cups from custard cups; cool on wire racks., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over insides of tortilla cups; refrigerate for 3-4 minutes or until set., For filling, in a food processor, combine apricots and honey; process until smooth. In a large bowl, combine the strawberries, plums and peaches; add apricot mixture and gently toss to coat. Spoon 1/2 cup into each tortilla cup., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop onto fruit.