📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 210kcal
Ingredients
- 1 cup finely shredded Parmesan sub: all-Parm for extra crunch, or Asiago
- 1 cup finely shredded sharp cheddar sub: Pepper Jack, Colby Jack, or Gouda
- 1/2 tsp smoked paprika optional; sub: chipotle powder, ground ancho, or omit
- 1 pinch freshly ground black pepper (sub: cracked white pepper)
- 1/2 cup sugar-free salsa verde chilled; sub: roasted red salsa, guacamole, or crema
Instructions
- Pre-heat & prep: Heat the air fryer to 400°F. Line the basket with perforated parchment or a silicone mat.
- Portion the cheese rounds: Mix Parmesan, cheddar, paprika, and pepper in a bowl. Drop heaping tablespoons of the blend onto the liner, flattening each mound to a 3-inch circle.
- Air-fry until bubbly: Cook 3 minutes. Cheese will foam, then settle into a lace pattern with deep-gold edges.
- Shape quickly: Using tongs, drape each hot disc over your cone mold (or roll around a spoon handle) for 20–30 seconds until set.
- Serve: Pile the cooled cones on a platter. Spoon salsa verde into a ramekin for dunking.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 14g | Fat: 17g | Fiber: 0.5g
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About This Dish
Picture the crackle of pork rinds, but it’s pure molten cheese that’s been air-blasted into lacy, salty perfection, shaped into little taco cones the moment they leave the basket.
Health Benefits
- Cheese replaces the corn tortilla entirely, keeping these cones carb-free.
- Parmesan and cheddar provide the fat that makes these crisps satisfying.
Pairs Well With
- Jicama-Cucumber Cilantro Slaw
- Garlic-Chili Green Beans