Cheddar taco pockets recipe - ReCiPes
Stock Foto Cheddar tacos pockets

These crunchy cheese pockets for tacos are made from only one cheddar and are great for those on a gluten-free or ketogenic diet, as well as for anyone who simply loves cheese. The essence of the preparation is that the grated cheese, laid round on a baking sheet, melts in the oven and turns into a cake, which, when cooled, hardens and becomes crispy. At this point, while the cheese cake is warm and supple, you need to give it a shape. You can throw it on a bridge from a ruler installed between two banks, or, if you prefer wider pockets, on a rolling pin or a sleeve from paper towels.

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Time: 30 minutes.
Complexity: easy
Amount: 4 pockets

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 2 tbsp. finely grated cheddar



Recipe preparation:

  1. Preheat the oven to 200 ° C. Cover the pan with parchment paper. Wrap the line with foil and install it with a bridge on two cans of 800 g each.
  2. Pour 0.5 tbsp. grated cheddar on a baking sheet to make a circle with a diameter of 15 cm. Repeat the same with 0.5 tbsp. cheese, making 2 circles. Bake the first batch until the cheese is melted and becomes dark golden, 6-8 minutes.
  3. Using a spatula, transfer the cheese circles to the suspended ruler and hang them to form pockets for tacos. Let them cool and harden, then carefully remove. Repeat with the remaining cheese.
  4. Fill pockets with your favorite taco fillings.

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