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