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Ricotta-Mascarpone Peach Burrito

For a while, I was thinking about putting a spin on a tart recipe. I wanted something that would pair with fruit, but more interesting than vanilla. Then, I came across a ricotta pie recipe. I thought that ricotta would taste delicious with one of my favorite combinations, which is mascarpone and peach. All of those flavors tied together with a crunchy wrap turned out to be one of my favorite recipes ever! I hope you enjoy this as much as I do!

2 cups ricotta cheese
1 cup mascarpone cheese
1/4 cup sugar
1/2 tsp cinnamon
2 cans of peaches
15 soft flour taco shells




In a large bowl, add the ricotta, mascarpone, sugar, and cinnamon and mix until completely incorporated. To assemble the burrito, take a small amount of the ricotta mix and add to the center of the shell. Add two peach slices to the center as well. To fold the burrito, fold in the left and right sides and tightly roll up the excess skin. Bake at 350° for 15 minutes.

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