Ingredients
- 12 each 10" Fry-Ready Tortilla (37183)
- 4 cup Cheesecake Filling, prepared
- 1 1/4 cup Prepared Pie Crust, crumbled
- As needed Granulated Sugar
- As needed Powdered Sugar
- 2 cup Horchata Whipped Cream see related recipe
Directions
- To build one Cheesecake Taquito, spread one 10" Fry-Ready Tortilla with 3 tbsp. of the cheesecake filling and 1-1/2 Tbsp. of crumbled pie crust and roll into a taquito using toothpicks to hold the shape.
- Coat taquito in granulated sugar and submerge into the fryer at 350°F until golden brown.
- Serve 1 Cheesecake Taquitos per order. To serve, top taquitos with a dusting powdered sugar and a dollop of the Horchata Whipped Cream and any other fun, delicious dessert toppings.
Ingredients- 1/4 cup Long Grain White Rice, course ground
- 3 cup Heavy Whipping Cream
- 1/4 cup Powdered Sugar
- 1 tsp. Ground Cinnamon
- 1 tsp. Ground Nutmeg
- As needed Kosher Salt
Directions
- Add ground white rice to cream and let sit under refrigeration 4-8 hrs. and strain. Discard rice.
- In a mixer, add cream and season with powdered sugar and spices.
- Using the whip attachment, whip until cream comes to stiff peaks.
- Taste and season with salt if desired. Store under refrigeration until use.
