📍 Where this dish comes from: Mexico City · Angel of Independence
Discover the history of this region →
Discover the history of this region →
Servings: 6 servings
Calories: 115kcal
Ingredients
- 2 cups shredded sharp cheddar about 8 oz; sub: Monterey Jack, Colby Jack, pepper jack, or dairy-free blend
- 1/4 tsp smoked paprika or chili powder optional; sub: taco seasoning, chipotle powder, or omit
- Non-stick parchment paper or silicone baking mat
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment or a silicone mat.
- Portion the cheese into six equal mounds, spacing at least 2 inches apart. Pat each into a 4-inch circle. Sprinkle with paprika if using.
- Bake 8–9 minutes, until edges are deep golden and centers still slightly pale.
- Cool briefly, about 30–60 seconds, until firm enough to lift but still bendy.
- Shape each circle: lift with a thin spatula and drape over the handle of a wooden spoon propped between two mugs. Let stand 4–5 minutes until crisp.
- Serve immediately or store cooled shells in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 115kcal | Protein: 7g | Fat: 9g
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About This Dish
Golden, bubbly cheddar circles transform into crispy taco boats that crunch like a dream while keeping carbs near zero. Baking the cheese lets you skip frying oil and cleanup entirely.
Health Benefits
- Cheese replaces the corn tortilla shell entirely, keeping these carb-free.
- Cheddar provides the fat that makes these shells rich and satisfying.
Pairs Well With
- Jicama-Cucumber Cilantro Slaw
- Garlic-Chili Green Beans