Monday, April 23, 2018

Strawberry Dessert Chalupa

I wanted to create a new Tex Mex dessert for some upcoming Mexican themed parties. Of course my official taster is my husband and he says this is his new favorite and I agree, it is delicious. This is a recipe that you can prepare all the ingredients ahead of time then put it together right before you serve. These flavors are amazing with a creamy filling and a crunchy base, to serve one or a crowd.

Strawberry Dessert Chalupa at Miz Helen's Country Cottage


Strawberry Dessert Chalupa at Miz Helen's Country Cottage

These Elements For The Recipe 
Can Be Made Ahead

Start With The Filling

Strawberry Dessert Chalupa at Miz Helen's Country Cottage

Prepare The Tortilla

Strawberry Dessert Chalupa at Miz Helen's Country Cottage

Bake and Cool

Strawberry Dessert Chalupa at Miz Helen's Country Cottage

Lets Build The Chalupa

Strawberry Dessert Chalupa at Miz Helen's Country Cottage

Add The Filling

Strawberry Dessert Chalupa at Miz Helen's Country Cottage

Finish With The Strawberries


Strawberry Dessert Chalupa at Miz Helen's Country Cottage

Strawberry Dessert Chalupa
Miz Helen's Kitchen
Ingredients
12 Corn Tortillas
1 pint of fresh strawberries
1/2 cup sugar
6 teaspoons cinnamon
1/8 teaspoons cayenne pepper
1/2 cup butter, melted
3 cups whipped topping
The Filling
1 (12 ounce) cream cheese, softened
1/4 cup sour cream
1/2 cup confectioners sugar
1/4 cup white sugar
2 teaspoons vanilla extract
Directions
Strawberries
Wash and hull the strawberries then cut them in quarters. Place them in a bowl and set them aside.
Tortilla
Melt the butter and set aside.
In a shallow dish whisk the sugar, pepper and cinnamon.
Place the tortillas on a baking sheet and brush them on both sides with the melted butter. Turn the tortilla upside down on top of the sugar, pepper and cinnamon mixture and gently press the top to cover it with the mixture.
Place the sugar mixture covered tortilla back on the baking sheet.
Bake the tortillas in a 425 degree oven for 8 to 10 minutes until tortilla is crisp.
Remove the tortillas to a cooling rack and let cool until they come to room temperature. They can be prepared for serving or can be stored for up to 3 days in a covered container.
Filling
In a mixing bowl, mix the cream cheese, sour cream sugar's and vanilla until completely smooth. If you are serving right away, just set aside. If you are serving later, it will keep in the refrigerator for up to 3 days.
Place 1/4 cup of the filling in the center of the tortilla and spread it over the tortilla.
Place a large (1/4 cup) of whipped topping in the center of the cream cheese mixture.
Sprinkle the quartered Strawberries around on the top of the Chalupa.
Serve at room temperature or chilled.
Enjoy!
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Strawberry Dessert Chalupa at Miz Helen's Country Cottage

 Ready To Serve

Strawberry Dessert Chalupa at Miz Helen's Country Cottage

Enjoy!

Strawberry Dessert Chalupa at Miz Helen's Country Cottage

This is a great recipe that can be very versatile, drizzle some chocolate syrup on top of the final layer, cut up the tortillas and use the filling as a dip. There is no limit, make it yours and enjoy the dessert.

I sure am happy that you could stop by the cottage today and enjoy a very special Strawberry Dessert Chalupa. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

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4 comments:

  1. Oh yes, please! I'll take two of these. They look fantastic, Miz Helen!

    ReplyDelete
  2. I love the hint of cayenne. These look like a great way to celebrate!

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  3. Look at those beautiful ruby gems!Thanks for sharing at the What's for Dinner Party!

    ReplyDelete
  4. Miz Helen, your Strawberry Dessert Chalupas look and sound amazing! I love the sweet/savory/spicy thing you have going on with this delicious seasonal dessert. Thank you so much for sharing it with the Hearth and Soul Link Party. Hope to see you again this week. Have a wonderful week!

    ReplyDelete

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen