Mini Cheese Tacos
These Mini Cheese Tacos are a result of my friend Carol coming over the other night. I always prepare some finger food and she has acted as my guinea pig for the last 19 years. Our get-togethers are a very relaxed atmosphere – wine, food and chat. So, the food needs to be tasty but easy to eat.
This time around, I thought I was going to make prawn toasts – you know the little triangles you get in Chinese restaurants. But when I went to the supermarket, I saw a pack of tacos of the ready-made kit meals kind. I wasn’t tempted to buy the pack but the idea of mini tacos came to mind. So I got a pack of tortillas and grabbed some cheese, spring onions and got to work.
The result didn’t look that pretty but gosh they were tasty. Turning a mini muffin tin upside down ensured that the tacos stayed up and the cheese wasn’t able to drip out. You will need to let the tacos cool to harden them – they taste still delicious at room temperature.
I made 20 of these little gems and thought that Mr T might be able to get a taster but Carol and I were like savages and only left some crumbs on the plate.
I bought large tortilla wraps and cut out rounds with my pastry cutter. I fried the leftover scraps in a bit of olive oil for some funnily shaped tortilla crisps. For the cheese mix, you can really use any cheese you like. Haloumi wouldn’t work as it doesn’t melt easily. I didn’t use any seasoning as the parmesan cheese was salty enough
Mini Cheese Tacos (makes 20-24)
- 2 tortilla wraps
- 1 bunch spring onions, finely chopped
- 100g cream cheese
- 60g parmesan cheese, grated
- 80g mature cheddar, grated,
- 20g mild cheddar, grated
- 3 tbsp pinenuts, lightly toasted
- 4 tbsp fresh chives, finely chopped
- Seasoning, if needed
- Olive oil
Pre-heat the oven to 180C.
Cut out circles with 6-7cm diameter. Brush each side with olive oil and place in an upside-down turned mini muffin tin.
In a bowl, mix together the cheese, add the chopped spring onions, chives and pinenuts and combine well. Divide between the taco shells and bake in the oven for about 10-15 minutes until slightly browned and the cheese mixture has melted.
Remove from the oven and leave to cool before removing the shells from the tin. Serve on platters with more chives sprinkled over.
Note: You can use different cheeses and different nuts and seasoning.