I received another exciting package in the mail from Food Buzz. I just LOVE being part of the Tastemaker program, Thank You Food Buzz and Azteca.
I decided to go against the normal and make a dessert instead of a traditional Taco Salad, which is what one would normally make with a Taco Salad Shell. They included a recipe book with my package and I took this recipe from it, but made a few changes of my own. Of course my little guy was right there with me to help out, sometimes willingly and sometimes not so much.
He loves Cinnamon Crisps from Taco Bell (a local fast food place) and so I thought this would be perfect if we could recreate and make this at home. The results were just as expected, wonderful. They tasted even better, were a lot fresher and the added chocolate was perfect for a little after school treat.
The recipe is so easy too. The kids came home after school and they were ready to eat in less the 15 minutes. I only used one box of the Azteca shells, so I have 3 more boxes to bring you a few more recipes and I am hoping a little sooner then later. (These actually stay fresh in the refrigerator a long time... the expiration date on the box isn't until July, which I was SO happy to read.) This gives me plenty of time to create even more new recipes for you and me.
Just wanted to share the quote from the back of the box... to give you a little more details on the Azteca Bake & Fill Crispy Salad Shells: "Unique from Azteca, Salad Shells that you bake up fresh at home. In minutes, you'll enjoy crispy Salad Shells perfect for filling with one of the recipes below or your own favorite salad recipe. Create a tasty new combination by serving hearty chili, ice cream or a vegetable dip in these attractive "bowls". You'll add flavor, fun and freshness to your meals when you serve Azteca Salad Shells!"
Chocolate Dipped Cinnamon Crispies
originally from Azteca recipe book; adapted by Tina Hudgens
1 pkg Azteca Salad Shells
1 to 2 cups of Chocolate Melts
4 tbsp of Sugar
1 to 2 tsp of Cinnamon
Preheat oven to 350. Cut each unbaked flat shell into 8 triangles. Place wedges on ungreased cookie sheet and Bake fro 5 to 7 minutes; until light golden brown. Remove from cookie sheet.
In small glass bowl, melt chocolate melts in microwave, usually 40 to 60 seconds is plenty; carefully not to burn. In a small bowl mix sugar and cinnamon. Gently shake cinnamon sugar mixture over each side of each one of the wedges, then carefully dip the wide end of the triangle into the melted chocolate and lay on a piece of wax paper until chocolate is set.
Serve & Enjoy!
"As part of the Foodbuzz Tastemaker Program, I received 4 boxes of Azteca Bake & Fill Salad Shells,
but the opinion in this post is entirely mine"
It's Wednesday....middle of the week, but it's almost Friday! Come on everyone... "WE CAN DO THIS"! I LOVE finding FABULOUS recipes and all these LINKY PARTIES! Today, this recipe is linked to the following: Let's Do Brunch,