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I’m sure you guys remember those amazing cheese tacos with avocado pico I made back during the summer. They were a massive hit. Like crazy wild everyone loved them. And why not? They are amazing. Since we’re deep into autumn now (hellooooooo Daylight Savings), I thought it was time to revive those cheese tacos, but in a more comfort-foodie style: Chili Cheese Tacos!
These little babies make the perfect appetizer, and they whip up in a hurry! I used Kraft Natural Shredded Cheese to make the cheese taco shells, then threw together a very simple chili filling that was more flavor and less sauce, because a super saucy chili would destroy a taco. No one wants that.
All you really need is a pan, heated to medium, and then throw little piles of cheese in it and let them cook and crisp, like the run-over parts of a grilled cheese sandwich. Delish. Fold them over a wooden spoon to make the shell shape, and let them rest.
While they cool off, whip up the chili. It takes like five minutes. Seriously. So fast. Like lightning. And then you have the perfect appetizer for a perfect autumn evening with friends and family. Impress everyone with some amazing chili cheese tacos that look super gourmet, but are really super easy!