Cheese Crisp Tacos with Pineapple Kiwi Fruit Salsa
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
- 2 tablespoons lime juice
- 2 cupskraft natural shredded cheddar cheese or kraft natural s
- 2 cups small dice pineapple (i used 1 20 oz can of pineapple slices in juice, diced)
- 1/2 cup small dice kiwi (i used 2 peeled kiwis)
- 1 jalapeno, finely diced
- Carbohydrate 0.21225416675769 g
- Cholesterol 0 mg
- Fat 0.00176458333409006 g
- Fiber 0.0100833334879109 g
- Protein 0.0105875000045404 g
- Saturated Fat 0.00020166666675315 g
- Serving Size 1 1 -16 tuile (3g)
- Sodium 0.0504166666882874 mg
- Sugar 0.202170833269779 g
- Trans Fat 0.000781458333668455 g
- Calories 1 calories
Mix together all of the salsa ingredients and place in an airtight container. Chill in the fridge until serving to let the flavors meld. (Can easily be made a day or two in advance)Set aside a clean mini muffin pan and heat a nonstick skillet over medium-high heat. You'll also need a plastic/silicone spatula or scraper that is heat safe (like the kind you use for cookies or cake batter.)Place a pinch or 2 of shredded cheese into a 2½-3 inch round on your skillet. You can use the spatula to gently round out the edges, pushing any stray cheese into the circle. Don't disrupt the circle of cheese.Let the cheese melt and bubble, undisturbed, until it starts to form a golden brown crust (about a minute.)Remove the cheese from the pan and set it between the cups of an upside-down mini muffin tin, to make a taco shape.Repeat with the remaining cheese, or until you have as many cheese crisp tuiles as you desire.Allow your cheese crisp tacos to cool and set completely (about 15 minutes) before filling them or removing them.Fill each cheese crisp or tuile with the pineapple kiwi fruit salsa.
