Cheddar Cheese Crisps Taco Shells – W/Apple, Celery Root Mushroom Slaw and BACON

Hello Y’All!! I am so happy to be back on here blogging. Sorry for the wait, Since December I had been  preparing for a culinary journey. I had a great experience that ended way to short. I was competing to be on a cooking competition show. Out of a few thousand I was chosen to be included in the top 100 individuals from all across the U.S. . I had a great week long vacation in Hollywood where I met some amazing, colorful personalities. Unfortunately my personality wasn’t colorful enough, including my clothing. 😉 There is always next year!!!

So WELCOME TO MY NEW PAGE. I am happy that I found a new name for my blog. I really think Haute Bites rolls off of the tongue a little bit easier that Gourmet Innovations. Let me know what you think of the new name in the comments section….

So for the Superbowl, I wanted to make a snack that was full of orange and something that was pretty tasty. Unfortunately the Bronco’s didn’t do to well…. =(

But this treat was a definite Superbowl win. I know that you will have a hard time going back to regular taco shells after this.

Cheddar Jalapeno Crisp Taco Shells Ingredients:

  • 8-12 oz Bag of Shredded Cheddar Cheese
  • 1 Jalapeno
  • Pam Cooking Spray
  • Parchment Paper
  • Shallow Baking Sheet
  • Thin plastic gloves

 Put on your gloves, things are going to get hot!

(Side Note- Vinegar is a natural neutralizer when it comes to the heat of a jalapeno. If you do not have gloves, wash your hands in vinegar. And keep your hands away from your eyes or anything else that will feel the heat.)

Slice a jalapeno in half and discard seeds/stem and trim off a majority of the veins inside. Flatten the jalapeno on your cutting board and hold the jalapeno on the tip and use a zester starting from the tip running down. Once the jalapeno is zested, sprinkle a pinch of salt to the jalapeno zest and place in cheese cloth or on top of a few paper towels. Let sit for 10 minutes and drain out any excess liquid.

Pre-heat oven to 350. Place a sheet of parchment paper in your baking pan. Spray lightly with baking spray.

 Empty bag of shredded cheese into a large bowl.  Use the cheesecloth to squeeze out all excess liquid. Add the jalapeno zest to the bowl of cheddar. Toss cheddar and jalapeno until thoroughly mixed.

Spread out 3 inch mounds of cheese, 1 1/2 tablespoon each. Make sure to spread out the cheese to an even layer. Bake for 4-8 minutes. Cheddar crisps should be golden brown around the edges. Take out immediately after you see the edges turn a deep golden brown.

Make sure to use a thin metal spatula to remove crisps immediately from cookie sheet and place over a rack that is placed over a large bowl. Fold the crisps to replicate taco shells. MUST WORK VERY FAST DURING THIS STAGE ( or you can sterilize thin hangers, and place the cheese crisps over the hanger and fold into a taco shell) BE DELICATE!!!!!!

 After 15-20 minutes gently blot the shells with paper towels to remove grease.

 Taco Stuffing Ingredients

  • 1 large celery root, peeled and julienned into match stick size
  • 2 Granny Smith apples, peeled and julienned into match stick size (thin)
  • 1/4 cup apple cider vinegar + 1 tablespoon
  • 4 Crimini Mushrooms diced
  • Kosher salt
  • 1 cup creme fraiche
  • 2 tablespoons to 1/4 cup prepared horseradish
  • 1/2 red onion, sliced thinly in rings
  • 1/2 cup of buttermilk
  • 4-5 Thick Center Cut Bacon Slices
  • Cilantro
  • Arugula

Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples. Add red onions to the 1/2 cup of milk, cover and let sit in the fridge.

Heat up your cast iron pan on medium heat using your stove top burners. Once pan is hot, place bacon in the pan. Cook thoroughly until finished and drain bacon between layers of paper towels. Chop bacon into smaller pieces.

Reserve one tablespoon of bacon grease and dispose of the excess bacon grease in pan. Return pan to heat and reduce heat to medium low heat. Add the reserved bacon grease and add mushrooms. Saute the mushrooms until they are soft and golden brown.

Drain the celery root and apples of any excess liquid. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and 1 tablespoon of the vinegar and season with salt, to taste.

Drain and rinse the red onions.

Spoon slaw, bacon and mushrooms into your taco shells. Garnish with red onions, arugula and chopped cilantro.


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