5 8-inch tortillas, about 20 rounds
1 cup graham cracker crumbs
1/4 cup melted butter
1 cup of chopped strawberries
1/4 cup of sugar
2 teaspoons of water
1 tablespoon of corn starch
1 tablespoon of cold water
1 cup of heavy cream
1 cup softened cream cheese
1 teaspoon lemon peel
1 teaspoon vanilla
1/4 cup powdered sugar
Preheat the oven to 400F. Cut 4-5 rounds from each tortilla shell with a cookie cutter to obtain about 20 shells. Dip each one in melted butter and then cover with graham cracker crumbs.
Turn a muffin tin upside down. Place the tortilla chips between the muffin cups. Bake for 10 minutes until golden brown. Let cool in the pan.
Make the strawberry filling: In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce heat to soften strawberries.
Dissolve the cornstarch in water and pour it into the strawberry mixture and bring it to a boil, stirring constantly (the mixture will be slightly thick). Stir to cool completely.
Beat the cream cheese, heavy cream, powdered sugar, lemon peel and vanilla for 2 minutes, at medium speed, until thickened. Cool in the refrigerator for 30 minutes. Transfer to a pastry bag.
Fill the taco shells with the cream cheese filling and cover with 1/2 tsp. strawberry filling. Sprinkle with additional graham cracker crumbs, optional!