Make a yummy, crunch snack in 10 minutes -- low-carb, keto-friendly, gluten-free, vegetarian and sugar free. Eat straight off pan, use instead of chip in dip, top on salads, and more!
Course:
Appetizer, Snack
Cuisine:
American, Italian, Mexican, Southwestern
Servings: 8servings
Ingredients
1/4cupcheddar cheese
1/4cupwhite cheddar, grated
1/4cupAsiago cheese, shredded
1/4cupCotija cheese, shredded
1tablespoonInstantly Fresh Quacamole blend by Lithouse Foods*find in produce department (or see recipe note for swap)
1tablespoonminced fresh, seeded jalapenos
Instructions
Preheat oven to 375 F degrees.
In medium bowl, add cheese and herbs. Toss together.
Line baking sheet with parchment paper or silicon baking mat. Place cheese mixture in 2 tablespoon mounds on baking sheet, spreading out a bit. Let 1" space around each.
Bake for 6 to 8 minutes, or until cheese melted and turning golden brown.
Remove from oven, and let sit on baking sheet for 1 minute and then transfer to container with rigid spatula.
If you'd like to mold, keep frico in oven with heat off and door open to keep warmed and pliable. To mold into a bowl, press into muffin tins. To shape into a tuille roll, wrap around the handle of a wooden mixing spoon.
Store leftovers in fridge in air-tight container. To re-crisp, place on microwave-safe plate and microwave for 30 seconds and then cool back down.