Cannoli Mini Taco Bowls

The competition for the best cannoli in New England is never ending…but what about in the form of a taco? Deep fried and filled with the creamy goodness that you know and love, these Cannoli Mini Taco Bowls™ will impress friends at your next get-together.

📝 Ingredients

• 1 container (15 oz) whole-milk ricotta cheese
• 1/4 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon grated orange peel
• Vegetable oil for deep frying
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
• 6 teaspoons miniature semisweet chocolate chips
• Fresh mint leaves, if desired

👨‍🍳 Instructions

1. 1In medium bowl, beat ricotta cheese, whipping cream, powdered sugar, vanilla and orange peel with electric mixer on medium speed until creamy. Cover and refrigerate.
2. 2Meanwhile, in deep fryer or 3-quart heavy-bottomed pot, heat at least 2 inches oil to 350°F. In 1-gallon resealable food-storage plastic bag, add granulated sugar and cinnamon.
3. 3Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar mixture to coat. Remove to cooling rack to cool completely.
4. 4Just before serving, remove filling from refrigerator, and fill decorating bag fitted with large piping star tip. Pipe filling into cooled bowls, and sprinkle with chocolate chips. Top with mint leaves. Serve immediately. Store any remaining filled bowls in refrigerator.