Cheesy Keto Taco Shells With Jalapeno Cilantro Sauce Recipes

CHEESY KETO TACO SHELLS WITH JALAPENO CILANTRO SAUCE

Steps:

• Preheat your oven to 375˚ F.
• Line a baking sheet with unbleached parchment paper, then place the sliced cheese on your lined baking sheet, leaving about an inch between each slice.
• Place the pan in the oven and bake the cheese slices for 5 minutes, then remove the pan from the oven. Your baked cheese slices should be golden brown and beginning to bubble.
• Allow the cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin pan. Carefully press the baked cheese into each cup to form a similar shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.
• Slice jalapenos horizontally, trim and remove all (or some) of the seeds, depending on your desired heat preference. Place the pieces of jalapeno into a food processor. Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro and sea salt. Pulse the ingredients several times until everything has been broken down and blended into a smooth sauce. Place in your refrigerator until you're ready to use the sauce.
• Remove the formed cheese cups from your muffin pan and place them on a tray or platter. Place a few tablespoons of taco meat into each keto taco shell, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any of your favorite taco toppings (salsa, guacamole, shredded cheese, etc.).

LOW-CARB KETO CHEESE TACO SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
• Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
• Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.