INGREDIENTS

6 Mission® 6" Heat Pressed Flour Tortillas (10400)  
2 Tbsp. Unsalted Butter , melted 
12 oz. White Chocolate Chips 
Coconut Rum Whipping Cream  (see Related Recipe) 
Fruit Filling  (see Related Recipe) 

DIRECTIONS

1.) Preheat oven to 350º F. Brush Mission® flour tortillas with melted butter. Fold in half and place aluminum foil underneath the tortilla to keep "taco shell" shape. Place in oven and bake for 15 minutes, until golden brown.

2.) Place chocolate chips in a microwave safe bowl. Heat chips on high until melted. Stir chocolate. Add whipping cream if desired to make chocolate easier to work with. Dip taco shells into the chocolate to coat. Place on waxed paper and place in refrigerator or freezer to set. Repeat process with remaining tortillas.

3.) Fill taco shells with Fruit Filling. Drizzle 2 tablespoons of Coconut Rum Whipping Cream over the fruit filling. Garnish with whipped cream and coconut. Serve

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