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Caprese “Tacos” with Cheese Shells

Katharine King

Caprese Tacos with Cheese Shells

This is one of my absolute favorite recipes. I make it at least 3 times a week. It’s satisfying and low carb/keto if that’s your thing. I’ve tried every kind of cheese but cheddar seems to work the best. I was disappointed in the mozzarella shells because they got too dark around the edges. And then exuded a burnt flavor, which I’m not a fan of. I have mixed cheddar and mozzarella as well, and they were delicious. But cheddar shells are my favorite. They get crunchy but retain some softness and never taste burnt. Enjoy!

Caprese Tacos with Cheese Shells

1 bag of shredded cheddar cheese 
4 tomatoes
6 fresh basil leaves
Balsamic or Apple Cider Vinegar
Olive Oil
Garlic Powder
Salt
Pepper
Balsamic Glaze (optional)
baking sheet
aluminum foil 
parchment paper 
wooden spoon (for draping the cheese circles)
2 cans (to hold up the wooden spoon)
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper
  2. Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
  3. Using 1 entire bag of shredded Cheddar cheese, place 4 equally sized circular mounds on the parchment lined baking sheet, at least 2 inches apart.
  4. Bake in the preheated oven until cheese melts and is lightly browned. About 6 to 8 minutes. Cool for 2 minutes. Lift with a spatula and drape the cheese circles over the wrapped wooden handle; cool until set, about 10 minutes.
  5. While the cheese shells are cooking, chop 3 medium sized tomatoes into bite sized pieces. 
  6. Season the tomatoes with garlic powder, pink Himalayan salt and pepper, balsamic vinegar or apple cider vinegar, and olive oil. Let the tomatoes marinate in this mixture for at least 10 minutes.
  7. Finely chop fresh basil. The amount depends on your taste buds. Usually about 6 leaves. 
  8. Gently remove cooled cheese shells from the aluminum foil. Place on a plate.
  9. Fill each shell with the marinated tomatoes, careful to not use too much liquid.
  10. Top with the chopped basil leaves.
  11. Top each “taco” with a drizzle of balsamic glaze (optional). I like Trader Joe’s Balsamic Glaze.

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