Time: 30 min.
Complexity: easily
Quantity: 4 pockets

These crispy cheddar taco pockets are made with just cheddar and are perfect for those on a gluten-free or ketogenic diet, as well as anyone who simply loves cheese. The idea is to melt shredded cheese, placed in a circle on a baking sheet, into a flat cake in the oven, which then hardens and becomes crispy as it cools. While the cheesecake is still warm and pliable, shape it. You can drape it over a ruler placed between two cans, or, if you prefer wider pockets, over a rolling pin or paper towel roll.

Ingredients:

• 2 cups finely grated cheddar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cheddar cheese

We recommend

Preparation:

Step 1
• Preheat the oven to 200°C. Line a baking sheet with parchment paper. Wrap a ruler in foil and place it on a bridge over two 800g cans.
Step 2
• Spread 1/2 cup of grated cheddar cheese onto a baking sheet to form a 6-inch circle. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese is melted and deep golden, 6 to 8 minutes.
Step 3
• Using a spatula, transfer the cheese wheels to a hanging ruler and hang them to form taco pockets. Let them cool and harden, then carefully remove them. Repeat with the remaining cheese.
Step 4
• Fill the pockets with your favorite taco fillings.

Votes: 1