What cheese do you use fro keto taquitos and taco shells?
This is entirely based on personal preference, but I can give you a little feedback on a few different flavors I have tried. First of all, it all tastes good, it is baked cheese after all! What I take into consideration is the grease and the pliability of it.
The least greasy, most pliable option are definitely mozzarella slices. This provides a perfect little wrap with no little holes and very little grease as it cooks. A close second would be provolone slices, I used them in this recipe to make
Cheddar is the greasiest of all the cheese options in my personal opinion. It also does have tiny holes when it bakes because the grease separates and creates these little bubbles. It is still a perfectly good option, and I used it in this recipe because jalapeño, bacon and cheddar are a perfect pair, but this does help you see the differences.
Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup chopped jalapeno (2 very large 3-4 small)
- 4 slices bacon, cooked and chopped
- pinch of black pepper
- 9 slices cheddar cheese
Instructions
Combine the cream cheese, jalapeno, bacon and a pinch of black pepper. Set aside.
Preheat oven to 350 degrees.
Line a baking sheet with a silicone baking mat.
Place the cheese slices evenly on the mat.
Bake 5-7 minutes or until the outside edges are browned and crisp. (watch video)
Remove from the oven, allow to cool 1-2 minutes.
Place 1-2 tablespoons of the mixture on one side of the cheese slice and tightly roll, seam side down.
Line a baking sheet with a silicone baking mat.
Place the cheese slices evenly on the mat.
Bake 5-7 minutes or until the outside edges are browned and crisp. (watch video)
Remove from the oven, allow to cool 1-2 minutes.
Place 1-2 tablespoons of the mixture on one side of the cheese slice and tightly roll, seam side down.
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