It’s true, true low-carb believers!
I had tried and failed for several years until the ever penultimate PennInk taught me how to make these.
How to Cook Cheese
Heat a skillet to medium-low with a scant amount of oil. When the pan is hot, add a slice of cheese. Allow cheese to fry–without disturbing– for 3-5 minutes. You will note several things. First the cheese with begin to bubble. You’re not even close until you can finesse a spatula underneath the cheese. Don’t be afraid to wait for it to works its beauty. It seems like it takes forever, but the results are worth it. When the cheese is able to be picked up with the spatula, you can do several things with it:
1. Drape it over a small bowl to make a crisp taco bowl;
2. Leave it to cool and use it as a tostada;
3. Drape it over a rolling pin and allow it to form a taco shell; and/or
4. Make small rounds for crisp rounds (like round crackers).
Just a note: These taste fricken’ nasty the next day, so don’t make these ahead thinking total YAYness on the delicious breakfast ensemble
Also, don’t feed these to your dog when you’ve decided they’re nasty. All I can say is that the dog elevated herself with methane from the sheer amount of gas.
Also note that this is cheese. On Atkins induction you’re allowed 3-4 ounces per day, so don’t overdo this. You’re just hurting yourself with too much cheesy beauty and sodium.
Finally, there is a bunchload of fat that comes from the cheese. I leave the fat in the pans to cook other things, like taco meat or eggs. It’s delicious stuff, and why waste cheese fat? I mean come on! When we were kids we had to walk uphill, both ways to milk the cheese from the cow cheese udders (that had to hurt).
These are not as healthy as cauliflower and zucchini crusts, but by golly, if you’re in a bind, knock a couple of these out.
Nutritional Information: Read your cheese package– that’s the easiest recipe I’ve ever had to figure. I might go and drink a beverage to celebrate.