Cheese Shell Mini Tacos

Recipe

Ingredients


Shells:

3 cups of freshly shredded cheddar cheese 


Chicken Taco Filling:

1 pound ground chicken

1 small onion, diced

3 garlic cloves, chopped

1 jalapeno, seeded and diced

1 packet of Taco seasoning

1/3 cup of water (if needed)


Process of making:- 


1:- Preheat your oven to 350˚ F/ 175˚ C 


2:- Place your cheese in neat piles on an ungreased baking sheet and bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much. Once they are all melted, let them cool for 2 minutes on your baking sheet, then lift them onto paper towels to blot off any excess grease. 


3:- To form the shells, lay them over a propped up utensil. (Or you can use anything in your kitchen, a wide bowl or saucepan could work too!) Set these aside to cool. 


4:- Next-gen, make your Taco filling! We used a quick chicken taco filling by browning off some ground chicken on a high heat. Then throw in your onion, garlic, and jalapeños 

right in with the cooked chicken. Sprinkle over your taco seasoning packet and add water if you need it for a nice saucy filling. 



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