22
decadent PEANUT BUTTER,
CHOCOLATE CHIP &
BANANA dessert TACOS
2 - 8 oz. packages of cream cheese
1/2 cup chunky or creamy peanut butter
1/2 cup powdered sugar
2 ripe medium-sized bananas
1/2 cup mini chocolate chips
4 tablespoons melted butter
whipped cream
1- 17 oz. jar chocolate sauce
4 medium bananas, sliced 1/4" thick
1/2 cup mini chocolate chips as topping
10 - 7" flour tortillas
In the bowl of an electric mixer, beat the cheese until smooth. Add
the peanut butter, powdered sugar and banana, and continue to
beat until smooth. Stir in chocolate chips. Spread 1/4 cup of this
filling over half of each tortilla. Fold the other tortilla half over the
filling and press slightly. Place on a large plate and cover 10 filled
tacos with plastic wrap. Refrigerate about 30 minutes or until
filling sets.
Preheat
SANTA FE BUFFET™
to
“MEDIUM”
about 5-8
minutes. Brush one side of each taco with melted butter, reserving
half of the butter for the other sides. Place 2 tacos at a time on the
Ribbed Grill, grilling for about 2-3 minutes on each side, watching
carefully so that filling does not drip out.
Grill tacos in 5 batches. During fourth batch, pour chocolate sauce
in small pot and place onto Round Heating Plate. Stir periodically
until warm.
Spoon 2-4 tablespoons of the chocolate sauce onto each plate.
Carefully remove tacos with spatula onto plates. Garnish each taco
with the sliced bananas, a dollop of whipped cream and a sprinkling
of mini chocolate chips.
Serves 5-10.
PARTY Variations:
Dessert tacos are perfect for party
snacks. Set out individual bowls with all of your favorite toppings:
offer a variety of sauces, chopped nuts, and sprinkles.
Substitute peanut butter with apricot preserves, orange marmalade,
or strawberry jam. Serve with drained pineapple tidbits, mandarin
oranges, or fresh sliced strawberries.
