Ingredients
Equipment
Method
- Make the dipping sauce: In a small bowl, whisk together the mayo, chipotle, lime juice, and salt. Taste and season with more salt or stir in more chipotle in adobo sauce for extra heat. Set aside.
- Make the tacos: Heat a large, nonstick skillet over medium heat and lightly coat with cooking spray. Once hot, sprinkle in 1/3 cup cheese in a 6-inch circle. It’s okay if there are gaps in the cheese, as long as the circle is large enough.
- Lay the tortilla on top of the cheese circle. There should be some pieces of cheese still visible around the edges of the tortilla. Then, sprinkle 1/4 cup cheese on top of half of the tortilla. Cook until the cheese in contact with the skillet starts to turn golden brown around the edges, about 2 minutes.
- Use a rubber spatula to gently lift the crispy cheese off the skillet and fold the bare half of the tortilla onto the cheesy half, and press to adhere.
- Cook until the center is completely melted and the crispy cheese is a deep golden brown on both sides, 2 minutes. Make the remaining tacos following these steps.
- Serve immediately with chipotle sauce for dipping. The beauty of a burnt cheese taco is eating it while it’s still hot and crispy. If you make a few too many, refrigerate the leftovers in an airtight container for up to 5 days, and reheat them on a hot skillet to re-crisp the exterior and get the insides melty.
Nutrition
Notes
This recipe is great for busy individuals and families looking for a fun and flavorful Taco Tuesday meal. It's a quick and easy way to enjoy restaurant-style tacos at home.