Cheese Taco Shells

@wraywrancher

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Ingredients

Steps

Nutrition Facts

Ingredients

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Ingredients

9 oz pre-shredded cheddar cheese

Instructions

Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third. Line two large jelly roll pans with parchment paper. I like to trace 3, 6-inch circles on each parchment, flipping it over, so my shells are the same size.

Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly.

Bake for 5 minutes and swap the lower backing sheets and bake another 5-10 minutes or until little holes have appeared in the surface and the edges begin to brown.

Remove from the oven and let cool for just a second before removing to wooden spoons or spatulas suspended by glasses to shape taco shells. Leave on the pans to cool flat for chalupa or tostada shells.

Cool completely and store in an air-tight container

Steps

No steps available for this recipe.

Nutrition Facts

Calories

212kcal

10%
Fat

16g

0%
Saturated Fat

10g

0%
Carbohydrates

1g

0%
Fiber

0g

0%
Sugar

0g

0%
Protein

13g

0%
Cholesterol

58mg

2%
Sodium

272mg

13%

Percent Daily Values are based on a 2,000 calorie diet.

Cheese Taco Shells

Ingredients

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts