MINI CHURRO TACO BOATS

MINI CHURRO TACO BOATS

INGREDIENTS 2 tablespoons butter, melted 12 Old El Paso™ Taco Boats™ mini soft flour tortillas 1 tablespoon plus 2 teaspoons sugar 1/4 teaspoon ground cinnamon 1/2 cup chopped fresh strawberries 1/4 cup chopped fresh peaches 1/4 cup fresh blueberries 3/4 cup Yoplait® Greek 100 plain yogurt (from 2-lb container) 2 tablespoons honey Fresh mint sprigs, if desired

HOW TO MAKE 1.Heat oven to 400°F. Line cookie sheet with foil. 2.Lightly brush melted butter on each entire boat to coat. In small bowl, mix 1 tablespoon of the sugar and the cinnamon; sprinkle inside and outside on boats. Place boats on cookie sheet. Bake 6 to 9 minutes or until browned on edges and firm to the touch. Boats will crisp as cooled. Remove to cooling rack to cool 10 minutes. 3.Meanwhile, in small bowl, mix strawberries, peaches and blueberries; stir in remaining 2 teaspoons sugar. Let stand 5 minutes, stirring occasionally. 4.In another small bowl, mix Greek yogurt and honey. Fill each boat with 1 tablespoon yogurt mixture; top with generous tablespoon of fruit. Garnish with mint sprigs. Serve immediately, or refrigerate until serving.

NOTES

Try a different flavor of yogurt for the filling.

Make sure to chop the fruit small enough to fit in the boats.

For a cool treat, try freezing finished boats for 1 hour before serving.

Traditional Spanish and Mexican churros are sweet dough spirals that are deep-fried and coated with a cinnamon-sugar mixture.