Low Carb Cheese Tortilla
9/13/2023
This post may contain affiliate links. Please read our disclosure policy.
Are you looking for a low carb cheesy tortilla recipe? This tested version uses one round cheddar slice and 2 teaspoons of olive oil to make a crisp cheese round or a hard taco-shell shape in a small nonstick skillet. It sets crisp rather than staying flexible like a flour tortilla.
The Best Cheese Tortilla Recipe
What’s better than a tortilla with all of your favorite fixings? A CHEESY tortilla topped with all of your favorite taco fixings! One round cheddar slice makes one crisp cheese tortilla; leave it flat or shape it over a wooden spoon for a hard taco shell.
Use the flat, crisp round as a base for toppings or shape it into a hard shell for tacos. It is not a soft wrap that will fold after cooling.
We love this cheese tortilla recipe because..
- They are ready in just minutes.
- These cheese tortillas are a great low carb option.
- You can use these cheese tortillas to elevate many different meals.
Ingredients You Need
I kid you not, you only need two ingredients to prep these cheese tortillas.
Cheese Slice
Use one round cheddar cheese slice for each tortilla. It melts in the skillet and sets into a crisp round as it cools.
This recipe has only been tested with a round cheddar slice. Other cheeses and slice shapes may behave differently.
More cheese slices to explore: The options below have not been tested in this recipe, so I cannot promise they will form the same crisp shell.
here’s a tip
Use a round cheddar slice for the tested result. Square slices have not been tested for this method.
Olive Oil
Use 2 teaspoons of olive oil in a small nonstick skillet for one cheese shell.
How to Make Homemade Cheese Tortillas
This recipe makes one crisp cheese round or taco shell. Use a small nonstick skillet, one round cheddar slice, and 2 teaspoons of olive oil. The round will crisp as it cools; it will not stay pliable like a wrap.
- Heat a small nonstick skillet over medium-high heat. Add 2 teaspoons of olive oil.
- When the oil is fragrant, add one round cheddar cheese slice to the skillet.
- Heat the cheese slice until it begins to bubble and brown around the edges. It will start to melt immediately, but it will take around 4-5 minutes to get nice and crispy.
- Remove the pan from the heat and let the cheese rest in the pan for 2–3 minutes. Then carefully lift it out with a spatula. Leave it flat on a plate for a crisp round, or drape it over a wooden spoon so the sides hang down to set into a hard taco-shell shape.
- Once the cheese has set crisp, add taco toppings to the shaped shell or serve the flat round with your favorite toppings.
How do I use these cheese tortillas?
Once you have made your cheese tortillas you have many options on how you want to eat them! Below are are favorite ways to use these low carb cheese tortillas!
Quesadillas
These cheese tortillas are so insanely delicious as quesadillas! To assemble the quesadilla, make two cheese tortillas.
- Spread and sprinkle your favorite quesadilla fillings on the bottom cheese tortilla. We recommend guacamole, Greek yogurt, red onion, ground beef, and sliced cherry tomatoes.
- Top your quesadilla fillings with the second crispy cheese tortilla and then cut the quesadilla into quarters with a sharp knife in a flat, firm downward motion to avoid the cheese tortillas from cracking.
Tacos
Once you have shaped your taco shell, fill the taco shell with shredded chicken or ground beef and top with Greek yogurt and cilantro.
Nachos
Make 4-6 crispy cheese tortillas. Once they are cooled, carefully cut the cheese tortillas into fourths (like tortillas chips).
Spread the cheese slices out on a baking sheet or a platter and top with your favorite nacho toppings.
Storage
Once fried and cooled, place the cheese taco shells into an air tight container. They will keep for 3-5 days.
Cheese Taco Shells
Ingredients
- 2 teaspoons olive oil
- 1 round cheddar cheese slice
Instructions
- Drizzle 2 teaspoons of olive oil into a small nonstick frying pan and heat over medium-high heat.
- Place one round cheddar cheese slice into the pan. Cook until it bubbles and browns at the edges, about 4โ5 minutes, and begins to turn crisp.
- Remove the pan from the heat and let the cheese rest in the pan for 2โ3 minutes. It will firm up as it cools.
- Carefully lift the cheese from the pan with a spatula. Leave it flat on a plate for a crisp round.
- For a hard taco-shell shape, drape the cheese over a wooden spoon so the sides hang down. Let it set crisp before adding toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don't forget to tag your posts on social media with the hashtag #cheeseknees, we'd love to see what you're up to!
Related Recipes
This recipe is so easy and I love that it only requires 1 ingredient!