Alright we all love churros. I’m pretty sure you all have tried a taquito and I know y’all dig cannolis. And that is exactly what this is. But! Before I continue on with my churro journey, you’re probably wondering why I look so fabulous! Well, this recipe and episode of “Cook With Chef Pri at 3” is sponsored by Uniqlo USA! And you can find my lovely dress here. It’s SO comfy, light, and airy. Did you know I am featured on the Uniqlo blog?!

Anyways, back to the goodness of churros. My Churro “Taquitos” with Sweet Cream Filling combine the best of so many worlds! I absolutely love churros – from eating them at Costco as a baby (LOL YES) to traveling all over Mexico and Spain – churros are delicious. I’ve mentioned this before, but my absolutely favorite churros are at a very unsuspecting semi-hole-in-the-wall place called Fonda Margarita in Mexico City. I hope to get a churro as good as that one day!

I wanted to bring together all the flavors of a churro, but with a little twist and also using ingredients that I already had on hand. I should also mention that I really like cannolis, cause, well, I’m originally from Staten Island. It’s almost sacrilegious NOT to like cannolis. That is where the Sweet Cream comes in. I wouldn’t define this as one of my usual healthy plant-based recipes. But it’s ok to splurge a little bit once in a while! Live a little friends! Let me know what you think!

Churro “Taquitos”:

• 4 flour tortillas
• toothpicks
• neutral oil for shallow frying
• 1 cup worth of sugar & cinnamon mixed

Sweet Cream Filling:

• 1/2 cup plain vegan cream cheese at room temperature – I like Tofutti or Miyokos
• 1 cup powdered sugar
• 1/8 tsp cinnamon
• 1/4 tsp vanilla extract

Gooey Caramel Drizzle (optional)

1) Fold your tortilla into a taquito shape and use the toothpick to secure. Repeat until all tortillas are folded.

2) Have the cinnamon sugar ready on parchment paper in a large shallow plate. Set right next to the stove.

3) In a deep-set side pot, heat about 1-2 inches of neutral oil on medium flame. To test if it’s ready, put a little piece of tortilla in. If it immediately bubbles up to the surface and starts frying, it’s ready! Add in the shells just enough so they have room in the pan – you don’t want to crowd the pan. Fry about 2-3 minutes on each side until golden brown. Then remove, drain oil and immediately immerse into cinnamon sugar mixture. Coat thoroughly on all sides. Set aside to cool completely.

4) While the shells are cooling, making the sweet cream filling. Add cream cheese to a stand mixer with a paddle attachment. Whip on medium-high until fluffy. Reduce to low and add in the powder sugar. Increase speed and continue whipping until fluffier and well incorporated. Add in the vanilla and cinnamon. It will be creamy and have a loose drizzle. Transfer to a piping bag, secure tight and cool for 15 minutes in the fridge.

5) Once the shells are cooled, remove the toothpicks. Pipe in sweet cream on both sides. Drizzle with caramel if using. Serve!