Cheese Shell Taquitos

Cheese Shell Taquitos

I had some leftover barbacoa and was trying to decide what to do with it. Thought about making some tacos but I didn’t have any tortillas at the time. I noticed a ton of leftover cheese so I came up with the idea to use the cheese as the shell. I tried and failed a few times to get the cheese mixture right, but finally got it right, and using the food processor to make the pieces of cheese smaller actually helped a lot.


Blend the cheese to make all the peices small and uniform to help it melt better and not be too thick in the pan. I used 50% queso frier, 25% cheddar, and 25% jack.

Add the cheese to the hot pan.

Then add the meat and roll it up.

Good stuff! I love queso frier cause it has that rubbery bite similar to fresh cheese curds.

The savory and slightly spicy barbacoa was a perfect match for the creamy and sharp cheese. A bit of cilantro adds a needed freshness.

Cheese Shell Taquitos

Taquitos that use crispy cheese as the shell and are filled with a flavorful shredded beef barbacoa.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Tex-Mex
Servings: 6 taquitos

Ingredients

  • 1 cup crumbled queso frier
  • 1 cup shredded cheddar jack
  • 1 1/2 cups prepared barbacoa warmed
  • sour cream and cilantro for garnish

Instructions

  • Put the cheeses into a food processor and pulse until all the cheese is crumbled into small pebbles
  • Add about 1/3 cup of cheese to a small nonstick frying pan and cook over medium heat until it looks melted on top and is crispy on the bottom.
  • Put about 1/4 cup of the barbacoa in the center and roll up the cheese as tight as you can around the meat.
  • Remove from pan and allow to cool on a paper towel. Repeat to make 6.
  • Slice them in half and serve with sour cream and cilantro.

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