Cheddar Cheese Taco Shells
Yield: 6 shells // Serving size: 1 shell // Prep time: 5 min // Cook time: 7 min Calories: 55 Fat: 5g Carbs: 1g Protein: 3g Sugar: 0g
1 6oz bag of Organic Valley Shredded Cheddar Cheese
Preheat the oven to 350 degrees.
Line a baking sheet. You can use parchment paper but a silicone mat is best, because the cheese comes off easily every time.
Drop piles of cheese (1/4 cup per shell) on mat in the shape of a flat tortilla shell.
Bake cheese for 5-7 minutes, until edges are crispy.
Let the cheese cool for 1 minute before shaping shell. I generally lay the cheese over a rolling pin in order to achieve the proper shape.
Don’t wait too long to shape the cheese, because once it cools it becomes brittle.
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