Caveman Keto Weight loss through low carb cooking
Last time on Playing with Cheese I did Parmesan Chips. In this segment I will make cheese taco shells. These are a surprisingly versatile shell that is flexible, taste, and can hold many different types of foods.
Here the finished product is shown with some pork carnitas, green peppers, sour cream, cheese and salsa.
The first step is to put a piece of parchment paper in your microwave and place some cheese on it. For this test I used grated cheddar cheese. Lay it out in an approximate circle.
Here is the finished product. Its a little hard to take a picture of the process because it has to be done very fast. You start by microwaving the cheese. It will vary by microwave but on mine its about 1:20. You want to stop it when the cheese STOPS boiling. It will be very steamy so it can be hard to see inside the microwave. When it stops boiling, open it up, and quickly take it out and bend it into a taco. This is accomplished by folding the two sides together and holding it. It will harden pretty quickly. It will separate from the parchment paper pretty easily. It shouldn’t stick at all.
For my second taco, I wanted to try using slices of cheddar rather than shredded. I just laid out two slices of cheese in the shape of a taco. The idea being that this is both easier to layout and easier to measure.
The taco on the right is the one from the cheese slices. I think it worked pretty well! For this one I tried to give it a flat bottom and it was pretty successful.
Here is another example of the cheese taco in use. For this one, I was trying to make a cheese burrito but I didn’t make it big enough. I microwaved it and then very quickly dropped a slice of bacon and the eggs while it was still on parchment paper. I then wrapped the parchment paper / cheese over the concoction to try and make a burrito. Not totally burrito like but it tasted really good! I think the recommended way to do this would be with the slices. Its more consistent. This one was made with two slices of cheese laid next to each other. If I used 3 or 4, I think I could make a whole wrapped burrito.
- 2-3 Slices Cheddar Cheese
- Cut out proper sized parchment paper
- Layout cheese in the shape of a circle or taco shell
- Microwave for 1:20 minutes or until bubbles stop
- Quickly form parchment paper into taco shell
- Fill with awesomeness!
Oh how I wish I could master this!!! I miss tacos! Everytime I do this even with deluxe cheese slices, the cheese becomes stuck to the wax paper and i cant remove it….:(
So I use parchment paper, not wax paper; I’m not sure if there is a difference but I think there might be. Also, maybe it is the quality of the cheese? Try using high quality cheddar that you shred.
Are you using American cheese? Maybe it’s the milk/carbs that are sticking?
There is definitely a big difference between wax paper and parchment paper. Wax paper is paper that has been impregnated with wax, while parchment paper is paper that has been impregnated with silicone. You really shouldn’t use wax paper in instances where you’re cooking with it or putting very hot food on it (like here) – the wax will melt onto your food, and the food will stick to your paper. You should always use parchment in a case like this, which is perfectly fine up to several hundred degrees.
I fell off the keto wagon for a while and needed something new to make it interesting again. These look easy so I made tacos with these tonight, and they were DELICIOUS. I did make one with shredded cheese and one with sliced, and I actually liked the shredded one more–it was crunchier whereas the sliced one was a bit more chewy. Thanks for the recipe !
Wow .. I tried this .. holy cow .. came out fantastic .. used mexican cheese mix really thin shred shaped into a 6-8 inch tortilla on parchment .. came out perfect at 1:15 in my microwave .. Thx!
You sir, are a genius.