Cheddar Taco Shells

October 3, 2017

1/2 C shredded cheddar (per shell)

 

1. Pour cheddar onto a parchment lined baking sheet and spread into shape and size of a taco shell

2. Bake at 400* until brown - just before it starts to burn for a crisp shell. Pull out earlier for a flexible shell.

3. Allow to cool to touch, peel off parchment and place over or in an object to form into taco shape while cooling. ie: over a wooden spoon or bend inside a small dish

4. Fill with whatever you want and enjoy!

 

Meal Ideas

* Tostada - leave flat to cool

* experiment with different cheeses for new flavors

* Make an extra large circle, let cool in a large bowl for a taco salad bowl

 

 

 

 

 

 

 

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