Fried Cheese Taco Shells

Who could miss those stale corn ones, out of a box?

What you need:

• 1 8-ounce (225 g) bag of shredded Mexican 4-Cheese blend
• Don't use fat-free cheese!

What you do:

1. Heat a small nonstick skillet over medium heat until hot. Add 1;'2 cup (30 g) of shredded cheese and fry until brown. 
2. Flip over and brown the other side. 
3. Do not overcook as it becomes dry and brittle. Light golden brown is good. 
4. When cooked, remove from the skillet and place over a rolling pin covered with a kitchen towel. 
5. Use another folded piece of kitchen towel to mold the cheese into a taco shape, then put aside to cool. 
6. Always wipe the excess fat from the pan before you add more cheese, as it cooks better if it is dry. 
7. If you prefer nachos to tacos, cook the cheese the same way but place flat on a piece of kitchen towel when cooked and cut into "chips" with a pizza cutter before it is cold.

YIELD: Makes 8 tortilla shells or rounds to cut up

Nutrient breakdown per serving:

• 114 calories
• 9 g fat
• 7 g protein
• trace carbohydrate
• no fiber
• trace usable carbs

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