Mini Churro Taco Boats™

• Produce

  • 1/4 cup Blueberries, fresh
  • 1 Mint, fresh sprigs
  • 1/4 cup Peaches, fresh
  • 1/2 cup Strawberries, fresh

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 2/3 tbsp Sugar

• Dairy

  • 2 tbsp Butter

• Frozen

  • 12 Old El Paso™ taco boats

• Other

  • 3/4 cup Yoplait® greek 100 plain yogurt (from 2-lb container

Found on oldelpaso.com

Description

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

Directions

• Step 1 Heat oven to 400°F. Line cookie sheet with foil.
• Step 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.
• Step 3 Meanwhile, in small bowl, mix strawberries, peaches and blueberries; stir in remaining 2 teaspoons sugar. Let stand 5 minutes, stirring occasionally.
• Step 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.

Nutrition