Cheese Tuile Taco Shells

Cheese Tuile Taco Shells

Ingredients:

• 8 Oz. Shredded cheddar cheese

• Teeny Tiny Spice blend of choice, to sprinkle

• Suggested blends: Oaxacan Adobo, Tolucan Chorizo, Yucatecan Recado Rojo, Jamaican Jerk

Instructions:

1. Preheat oven to 350°F.

2. Have an inverted mini-muffin tin or thin rolling pin available for forming shells.

3. Line a baking sheet with parchment paper or Silpat.

4. Sprinkle shredded cheese in 4” circles on the baking sheet, sprinkling sparingly in the middle compared to the edges. Do not feel the need to cover all empty spaces.

5. Add a dusting of Teeny Tiny Spices to cover each taco.

6. Bake for 8-10 minutes until cheese is melted and turning golden brown.

7. Remove from the pan and allow to cool for 1-2 minutes.

8. One at a time, remove the cheese rounds from the baking sheet and lay each one either over the rolling pin or gently tuck each one in between the muffin tin cups of the inverted muffin tin in the shape of a taco shell.

9. Allow to cool until shells are crisp and holding their taco shell shape.

10. Stuff with desired fillings and serve.