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!