Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I made these on a whim while trying to clean out my refrigerator. Ended up with this gem! Would be great at a shower or any other get-together where you are serving finger-foods. Also, would be a great dessert on your family taco night.

Recipe Summary

5 mins
25 mins
20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.

  • Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.

  • Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.

  • Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.


We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

The nutrition data for this recipe includes the full amount of the tortillas. The actual amount of tortillas consumed will vary.

Nutrition Facts

323 calories; protein 5.9g; carbohydrates 42.9g; fat 14.4g; cholesterol 20.5mg; sodium 397.3mg. Full Nutrition