Apologies for the sporadic posting.
Though I don’t know why I’m apologizing – I gave plenty of warning that I was in a busy season
Anyway, I was out of town for a goodly portion of the week. It’s always nice to return home and get back to cooking good food for the good man in your life.
Yes. I baked tacos. And they were delicious – delicious enough to make again and again.
Fully cook your desired fillings (I used refried beans and spicy taco meat). Place taco shells in an oven-safe baking dish and fill. I topped my tacos with new-for-us-to-try queso fresco
I feel as though I need to take a recipe detour to talk about queso fresco and why I was trying it out. My husband, great and adventurous eater that he is, despises goat milk products of any sort. No chevre. No feta. It’s a sad situation for me.
I’ve been on the lookout for a cheese that might have the same saltiness of a feta but none of the goat milk sourness that makes Kelly gag. I heard that queso fresco had many of the same properties and, in even better news for me, is widely available.
The cheese did indeed crumble nicely and, just to be safe, I had my guy taste a bit before I potentially ruined our dinner with cheese. He proclaimed the flavor to be “AWESOME.”
These types of successes really do give me a thrill. And now I can’t wait to try making my oh-so-yummy Spinach Feta Pasta
with queso fresco as a substitute.
Anyway, fill your tacos:
Bake at 350F for 10 minutes to crisp the shells and melt the cheese.
Top with your favorite cold fillings.
Now I feel the need to try other combinations, like
- Kung Pao chicken and cabbage
- Spaghetti squash and black beans
- Chicken tikka and butter lettuce
- Roasted chicken and corn salsa
What combinations would you come up with? (I might just be tempted to try them out!)