Take 2 tablespoons of shredded cheddar cheese and sprinkle evenly in six inch non stick skillet. Fry the cheese on med-high heat until bottom becomes crispy. Take off heat for one minute and allow cheese to set slightly. Very carefully, flip the cheese over and cook on other side until crispy. Immediatly turn out of pan and drape cheese over the handle of a wooden spoon. Allow cheese to cool completely. Wow! Crispy and delicious, and it does not fall apart like a real taco shell.
You may want to forego any additional cheese on your taco to make sure you don't go over your cheese allowance for the day. It's so cheesy and delicious you really don't need more anyway.
These store nicely in the fridge for a day or two.
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Carolee
234/196/150 5'10" , 46 years old
Start Date 11/13/11
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