Parmesan Cheese Crusted Tacos

Hope everyone had a wonderful Memorial Holiday Weekend.  

I was up to no good this weekend and created these little taco shells.  Parmesan cheese crusted tacos with a melted monterey jack cheese on the inside.  Yes, you heard correct.  

Now are these calorie friendly??!?!  I wouldn’t go that far but everything in moderation is key to life.  So lets indulge my friends…

The taco fillings are endless and I decided to balance out the fried tortilla and cheese with lettuce, tomatoes and shredded chicken breast.  Plus a little cilantro and salsa verde for good measure.  

The crunchy tortilla has a nice subtle cheese flavor along with the gooey montery jack cheese on the inside.  

The lettuce provides additional crunch while the shredded chicken provides the healthy protein that you need to balance out all the naughtiness that is going on with these taco shells. 😉  

And the tomatoes, cilantro and salsa verde… well that’s just a little pop of freshness.  I don’t know about you but I just love the tang of salsa verde.  Hmmmm so good!

Alright, lets get started.

Heat up 2 tablespoons of canola oil in a medium saucepan on medium to high heat. 

Melt your butter in the microwave.  Brush the melted butter (you can also use canola oil) on one side of the tortilla.  Spread the parmesan cheese on top.  Not too much… just a thin layer.  Repeat.

Place the cheese tortilla in the pan with the cheese facing on top for about 40 seconds or until the bottom turns slightly golden brown. Flip.

After you flip the tortilla add a thin layer of the monterey jack cheese for about 40 seconds or until the cheese is slightly melted.

Remove from pan, fold in half and place to the side.  Repeat.

Check out the gooey cheese inside. Holy Yum!

Now lets build your tacos but take a look at the crust first.

Don’t forget to add your salsa verde.

So naughty but so dang good.  Trust me you will not regret these little guys.

Enjoy!

Parmesan Cheese Crusted Tacos

2015-05-25 19:33:07

Serves 2

  1. 4 tablespoon canola oil
  2. 2 tablespoon butter
  3. 4 corn tortillas
  4. 1 cup parmesan cheese, shredded
  5. 1 1/2 cup monterey jack cheese, shredded
  6. 2 cups cooked seasoned chicken breast, shredded
  7. 1 cup lettuce, shredded
  8. 1 cup tomatos, chopped
  9. Handful of cilantro
  10. Salsa verde
  1. Heat up 2 tablespoons of oil in a medium saucepan on medium to high heat.
  2. Melt butter in the microwave.
  3. Brush butter on one side of the tortilla.
  4. Spread a thin layer of parmesan cheese. Repeat.
  5. Place one tortilla in the pan for about 40 seconds or until the bottom of the tortilla is slightly golden brown.
  6. Flip.
  7. After you flip, spread a thin layer of the monterey jack cheese on top of tortilla. Let sit for about 40 seconds or until cheese is slightly melted.
  8. Remove, fold in half and place to the side.
  9. Repeat. Add additional oil as you cook the remaining tortillas.
  10. After all the tortillas are cooked, it is time to build your tacos.
  11. Add about 1/2 cup of chicken to the taco shell along with a pinch of lettuce, tomatoes, cilantro and a dash of salsa verde.
  1. Ground beef, pork, steak or black beans can substitute the chicken.
  2. The fillings are endless.

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