Keto Appetizer – Keto Cheese Shell Taco Cups with Jalapeno Cilantro Sauce

Another keto appetizer recipe for you guys this AM! I was feeling like a taco (or 8) and so I thought it would be fun to post about these Keto Cheese Shell Taco Cups with Jalapeno Cilantro Sauce. 

Keto Appetizer - Keto Cheese Shell Taco Cups with Jalapeno Cilantro Sauce

I mean – come on! Oh so good!! They are SUPER easy to make too – wait until you see. 

Do you use Keto cheese in your recipes? Is anyone trying out this new fad diet? I know so many people that are losing a massive amount of weight following this way of eating. It’s amazing!

Keto appetizers can also be enjoyed as a snack. So, don’t let this title fool you. You eat these cheese cups whenever you want. 🙂

Keto Appetizer – Keto Cheese Shell Taco Cups with Jalapeno Cilantro Sauce

You will need about 40 minutes total – soup to nuts – to get this meal off the ground. Not a lot of time to dedicate to a dish.

Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

keto appetizer ingredients

Ingredients:

  • Sliced Colby Jack Cheese (or sub with desired cheese)
  • Preferred type of taco meat 
  • 2 tomatoes, chopped
  • 2 jalapenos
  • Juice from ½ a fresh lemon
  • ¼ cup olive oil
  • ¼ cup Greek yogurt
  • 1 clove minced garlic
  • 1 cup loosely packed cilantro, stems removed
  • ½ tablespoon apple cider vinegar
  • Pinch of salt

bake cheeseDirections:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Place sliced cheese on the prepared baking sheet – leaving an inch or so between each. Bake for 5 minutes and remove from oven.

Cheese slices should be golden brown and start to bubble slightly.baking the cheese to make keto cheese cups

Allow cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin tin.

Carefully press the cheese into the cup to form the same shape.  Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.making Jalapeno Cilantro Sauce

To prepare the sauce: Slice jalapenos horizontally, trim and remove all (or some) of the seeds depending on your desired heat preference. Place the pieces of jalapeno into a food processor.

Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro, and salt. Pulse several times until ingredients have been broken down into a smooth sauce. Place in the fridge until ready to use.

Remove cheese cups from muffin tin and place on a tray or platter. Place a few tablespoons of taco meat in each cup, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any other preferred toppings (salsa, guacamole, shredded cheese, etc.).

Can You Eat Cheese On Keto?

If you are wondering whether or not you can eat cheese on keto, the answer is yes! So, enjoy! If you are looking for more low carb recipes, consider my lasagna zucchini boats or my lasagna stuffed squash recipe.

What Can I Use Ground Turkey Instead Of Beef?

Please! Go right ahead! Substitute what you’d like to make this dish your own. If you’d like to use chopped up chicken, you can do that as well.

What Else Can I Put The Jalapeno Sauce On?

If you have leftover Jalapeno Cilantro Sauce, you can store it in the fridge for a few days.  Use it on dishes like fajitas and chicken burrito bowls. You can really get creative as there are many uses of this sauce!

keto taco shells

Related Posts

Keto Taco Cups

Keto Appetizer - Keto Cheese Shell Taco Cups with Jalapeno Cilantro Sauce

Ingredients

  • * Sliced Colby Jack Cheese (or sub with desired cheese)
  • * Preferred type of taco meat 
  • * 2 tomatoes, chopped
  • * 2 jalapenos
  • * Juice from ½ a fresh lemon
  • * ¼ cup olive oil
  • * ¼ cup Greek yogurt
  • * 1 clove minced garlic
  • * 1 cup loosely packed cilantro, stems removed
  • * ½ tablespoon apple cider vinegar
  • * Pinch of salt

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place sliced cheese on the prepared baking sheet – leaving an inch or so between each. 
  2. Bake for 5 minutes and remove from oven. Cheese slices should be golden brown and start to bubble slightly.
  3. Allow cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin tin. 
  4. Carefully press the cheese into the cup to form the same shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.
  5. To prepare the sauce: Slice jalapenos horizontally, trim and remove all (or some) of the seeds depending on your desired heat preference. Place the pieces of jalapeno into a food processor. 
  6. Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro, and salt.
  7. Pulse several times until ingredients have been broken down into a smooth sauce. Place in the fridge until ready to use.
  8. Remove cheese cups from muffin tin and place on a tray or platter. Place a few tablespoons of taco meat in each cup, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any other preferred toppings (salsa, guacamole, shredded cheese, etc.).

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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Comments

  1. Sue wrote:

    I just made these and they turned out perfect! That never works for me. They even looked like the photo. Thanks so much!

    Posted 4.18.18

Comments are closed.