Peaches and Cream Dessert Taco Boats Recipe
Peaches and Cream Dessert Taco Boats recipe - crispy tortilla taco boats filled with sweet and creamy cheesecake filling and topped with fresh, chopped juicy peaches. This quick and easy dessert disappeared quickly in our house!
- 1.5 cups vegetable oil for frying
- 6 mini tortilla Old El Paso taco boats
- 4 oz cream cheese softened
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1.5 Tablespoon heavy whipping cream
- 2 peaches ripe, chopped
Heat up oil in a medium pot to 350 degrees F.
Fry two to three taco boats at a time. Flip as needed with a help of a fork. Fry until golden brown. Remove boats onto paper towel lined plate. Repeat with remaining boats.
Cool taco boats completely before filling.
To make filling:
Place cream cheese in medium mixing bowl and beat with electric mixer for 30 seconds. Add vanilla and mix in well.
Sift powdered sugar directly over cream cheese mixture. With mixer on low speed, mix in sugar until the mixture is smooth. Add cream and mix in well.
If making this dessert ahead of time, cover the bowl with cheesecake filling with saran wrap and chill in fridge.
Before serving, fill tortilla boats with cheesecake filling. Top with chopped peaches.
Calories: 314kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 268mg | Potassium: 166mg | Fiber: 1g | Sugar: 25g | Vitamin A: 470IU | Vitamin C: 3.3mg | Calcium: 56mg | Iron: 1.2mg