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Nutrition Facts
Serving Size 70 g
(Approx. 20 Servings)
Amount Per Serving
Calories 270 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 260 mg 11%
Total Carbohydrate 28 g 9%
Dietary Fiber 1 g 4%
Sugars 18 g
Protein 3 g
Vitamin A 8% Iron 4%
Vitamin C 4% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Puffy Cheesecake Street Tacos
Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
Serves
20  People

Ingredients

Recipe makes 20 Servings

1 cup(s) grapeseed oil
6 1/2 Oz cinnamon sugar
10 H-E-B Ready to Cook Flour Tortillas, cut into 2-3 inch rounds (about 20)
16 Oz cream cheese, softened at room temperature
4 Oz unsalted butter, softened
1 Tbsp lime, zested
1/4 cup(s) lime, juiced
1 1/2 cup(s) powdered sugar
1/2 Tsp kosher salt
1 Tbsp Nielsen-Massey Vanilla Bean Paste
1 cup(s) Werther's Original Classic Caramel Popcorn, crushed into bits
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Instructions

1
In a shallow non-stick pan, heat oil on medium to at least 300ºF.
2
Place cinnamon sugar in a bowl and set aside.
3
Fry tortilla rounds (in batches) approximately 30 seconds per side or until just golden and puffy. If oil bubbles too much, turn heat down a little; if tortillas don't bubble and puff up, turn heat up.
4
Use a slotted spoon or tongs to remove each tortilla round, shake off excess oil, and toss in cinnamon sugar just to coat. Shake off excess sugar then set aside to cool on a rack lined with paper towels.
5
To make filling: place cream cheese, butter, lime juice and zest, powdered sugar, salt, and vanilla bean paste in a mixing bowl and beat on low until well blended. Gradually increase speed and beat until creamy.
6
To serve, lay cinnamon dusted tortilla rounds on a platter, then spread a generous dollop of the filling onto each tortilla. Garnish with crushed caramel popcorn pieces.
7
Chef's Note:Cheesecake filling can be made a day in advance to allow flavors to meld.

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