I love tortilla cups! If you haven’t noticed, it all started with these Tortilla Cups, then I created the Pumpkin Mousse Tortilla Cups, that lead to the Andes Mint Tortilla Cups and then Andes Peppermint Crunch Tortilla Cups. I love them!! Last year around the 4th of July I made them and forgot to take pictures… so I was knew I wanted to make them again this year! You could if you want, drizzle red or blue melted candy melt over them for an extra fun touch, but I opted not to this time around. I’ve been loving my Bosch for whipping up fresh whipped cream. For a minute there I had fresh whipped cream coming out of my ears.
You’ll find the fresh whipped cream in my Red White & Blue Strawberry Blueberry Dessert Parfaits, Red White & Blue Cherry Blueberry Shortcakes and Red White & Blue Strawberry Blueberry Sugar Cookie Cups with Coconut Cream Cheese Filling! All of them are fantastic for your holiday get together or BBQ! I can tell you from experience these little babies are a crowd pleaser! Everyone will be impressed, and I can guarantee you won’t have any leftovers!
Red White & Blue Tortilla Cups
These Red White & Blue Tortilla Cups are a delicious and perfectly portioned holiday treat! Wonderfully patriotic with a light creamy filling finished off with the right touch of fruit!
- 3 tbsp. sugar
- 2 tsp. ground cinnamon
- 10 flour tortillas 6 inches
- 1 pkg. cream cheese softened
- 2 c. whipped topping or fresh whipped cream
- 1 pkg. strawberries washed, halved
- 1 c. blueberries washed
In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon sugar. Turn tortillas over; repeat on the other side.
Cut each tortilla into four wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup allowing bottom and sides to overlap.
Bake at 350 F for 10 minutes or until crisp and lightly browned. Cool completely in pan.
Meanwhile for filling, beat cream cheese in a mixing bowl until smooth. Fold in whipped topping.
Carefully remove cups from pan. Pipe or spoon about 3 tbsp. of filling into each cup. Top with a a strawberry and a couple of blueberries.
Store in the refrigerator until ready to serve.