Kamil Perry
There are a variety of ways to make cheese taco shells at home. The shells can be made by baking shredded cheese in an oven or frying it in a pan. The cheese is then shaped into a taco shell using a spoon, ruler, or a muffin tin. Cheese taco shells are a popular option for those on a keto diet as they are low-carb, gluten-free, and keto-friendly. They can be filled with seasoned ground beef, chicken, shredded lettuce, tomato, avocado, sour cream, and more. While they can be stored at room temperature or in the fridge, they are best enjoyed fresh.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar, Pepper Jack, Colby jack, Monterey Jack |
| Cheese amount | 1/2 cup, 1/4 cup, 1 cup |
| Cheese state | Shredded, sliced |
| Oven temperature | 350-400°F |
| Baking sheet lining | Parchment paper, silicone mat |
| Shaping tools | Spoons, glasses, yardstick/ruler, broom handle, tin foil, muffin tin, dowels, yoga blocks |
| Shaping tips | Leave the cheese shells on the counter at room temperature, eat within an hour, do not reheat or freeze |
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What You'll Learn
Making cheese taco shells at home
Cheese taco shells are a scrumptious twist on traditional tacos, where cheese is baked into a crispy, golden shell. This innovative approach delivers a delightful crunch and rich, savoury flavour that elevates your taco experience. They are also a great gluten-free, low-carb, keto option.
Ingredients and Tools
You can choose any cheese you like, but remember it should have less oil, or else it will lower the quality of your low-carb taco shells. You can use store-bought shredded cheese to save time, or grate your own cheese. You will also need parchment paper or a silicone mat, a baking sheet, a spatula, and something to suspend the cheese while it cools to form the taco shape. This could be a yardstick or ruler wrapped in aluminium foil, suspended between two cans, or a wooden spoon propped on two glasses.
Method
Preheat the oven to 400°F (200°C) and arrange the rack near the top of the oven. Line your baking sheet with parchment paper or a silicone mat. Place about 1/4 to 1/2 cup of shredded cheese onto the baking sheet inside a 6" ring mould, or in circles drawn on the parchment paper. Leave some space between each circle so they don't stick together.
Bake in the oven until the cheese melts and turns light brown, which should take around 6 to 8 minutes. Using a spatula, transfer the cheese circles to your chosen suspending device and drape them over to form taco shells. Let them hang until firm, then carefully remove.
Once the taco shells have cooled and taken shape, it's best to eat them within an hour, as storing them can affect their texture.
Flavour Ideas
You can add some spices to the cheese itself to make it taste even better. Chorizo and bacon bits are also delicious additions.
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Storing and reheating cheese taco shells
Storing Cheese Taco Shells
Firstly, it is important to note that cheese taco shells are best enjoyed fresh. However, if you have leftovers, there are a few storage options. One option is to leave them on the counter at room temperature, which keeps them pliable, but only for a few hours. Alternatively, you can store them in an airtight container or resealable plastic bag at room temperature, ensuring they last for a few days. However, this method may cause them to expel moisture and become tacky. For longer storage, you can wrap them well and refrigerate them, but this will likely affect their texture and crunchiness.
Reheating Cheese Taco Shells
Reheating cheese taco shells can be tricky, as they can easily close up, making it hard to fill them. One solution is to reheat them in an oven or air fryer, ensuring the oven or fryer is preheated to avoid sogginess. Place them upright on a baking sheet to help maintain their crunch. You can spritz them lightly with oil before reheating for extra crispness. Reheat for about 3 to 5 minutes in the oven or 2 to 3 minutes in a skillet on the stovetop.
Another option is to use the microwave, heating them in short 30-second bursts and checking frequently to avoid sogginess. To prevent the shells from closing up during reheating, you can insert a small, loosely balled-up piece of aluminum foil inside each shell to keep it propped open.
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Using a wooden spoon to shape shells
To make cheese taco shells, you'll need to preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and either use a 6" ring mould or draw three 6" circles on the parchment paper. Be sure to flip the paper over if you've drawn on it so that graphite doesn't get onto your shells. Place about 1/4 to 1/2 cup of shredded cheese onto the baking sheet inside the mould or the drawn circles.
Now, here's where the wooden spoon comes in: wrap the handle of a wooden spoon with aluminium foil and balance it between two tall cans. Leave some space between each circle of cheese so they don't stick together. Bake the cheese in the oven until it melts and turns light brown, which should take around 6 to 8 minutes.
Once the cheese is ready, let it cool for a minute or two, then use a spatula to lift it off the baking sheet and drape it over the wooden spoon handle. You can also use a yardstick or ruler wrapped in foil to create stand-up taco shells. Let the shells cool completely, which should only take about 5 minutes, and you'll have perfectly shaped low-carb taco shells!
If you're making multiple shells, you can prop up several wooden spoons over glasses to create a cooling rack. Alternatively, you can use a muffin tin to shape the shells by draping the cheese over the voids in the tin. You can also try using a thicker handle to create a deeper curve in your taco shells. Work quickly as the cheese will start to crisp up as it cools!
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Using a muffin tin to shape shells
If you're looking to make cheese taco shells, you'll need some shredded cheese, a baking sheet, parchment paper, and a muffin tin. Preheat your oven to 400°F (200°C) and arrange the rack near the top. Line your baking sheet with parchment paper and sprinkle about 1/4 to 1/2 cup of shredded cheese in circles, leaving space between each circle.
Bake the cheese for 5-8 minutes, until the edges are lightly browned and crispy. Using a spatula, quickly transfer the cheese circles to a flipped muffin tin, draping them over the voids to form taco shells. Let them cool completely in the tin, and they will hold their shape.
You can also use a muffin tin to shape store-bought cheese taco shells. Simply place the tin upside down, and stand the shells in the gaps between the cups. This will hold the shells in place while you fill them, making it easier to prepare tacos without spilling any filling.
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Filling ideas for cheese taco shells
Cheese taco shells are a fun and creative twist on the standard taco. They are also a great low-carb, keto-friendly, and gluten-free option. While the shells hold up well once they are made, it is important to remember that they can only handle light fillings. Heavy fillings like ground beef or chicken will cause the shells to fall apart.
- Bacon-Lettuce-Tomato mixture: This classic combination is a perfect option for cheese taco shells. The lightness of the lettuce and tomato complements the shell, while the bacon adds a crispy texture and savoury flavour.
- Crisp vegetables: Fill your cheese taco shells with a mix of crisp vegetables such as lettuce, tomato, and avocado. You can also add diced onions, salsa, or a dash of hot sauce for some extra flavour and texture. Remember to use a light hand with the toppings to avoid overfilling.
- Low-carb taco meat: If you're looking for a heartier option, you can fill your cheese taco shells with seasoned ground beef. Just be sure to use a light hand when filling to avoid overfilling. Make your own taco seasoning with chili powder, cumin, onion powder, garlic powder, and salt to control the carb content.
- Keto-friendly fillings: Cheese taco shells are perfect for keto diets. Fill them with ingredients such as avocado, salsa, lettuce, and low-carb vegetables like mushrooms or zucchini. You can also add in some keto-friendly proteins like grilled chicken or shrimp.
- Light and fresh toppings: Cheese taco shells can be filled with light and fresh toppings such as shredded chicken, cilantro, lime juice, and a touch of sour cream or Greek yoghurt. You can also add in some diced red onions and jalapeños for a spicy kick.
Remember, the key to filling cheese taco shells is to keep the fillings light and avoid overfilling. These shells are best enjoyed fresh, as reheating can cause them to become floppy. Get creative with your fillings and enjoy this fun and delicious twist on traditional tacos!
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Frequently asked questions
It is best to make cheese taco shells at home, as they are not widely available in stores.
You can make cheese taco shells by baking shredded cheese in the oven and shaping it while it's still warm.
Cheddar cheese is a popular choice for making taco shells, but you can also use Pepper Jack, Colby jack, or Monterey Jack.
Cheese taco shells are best eaten fresh, as they tend to lose their crispness over time. If stored at room temperature, they can be kept for a few hours. Storing them in the refrigerator or freezer is not recommended, as they will become tacky or develop moisture issues.
