Share for later!

Crispy melted cheese forms these cheese crisp tacos (or tuiles) with pineapple kiwi fruit salsa inside. The perfect appetizer for any party! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturallyCheesy #CollectiveBias Made with Kraft Natural Shredded Cheddar and Mexican Cheddar Jack Cheeses 

These Cheese Crisp Tacos with Pineapple Kiwi Fruit Salsa are stupid good. They are stupid good, easy to make, and perfect for all of those holiday parties and events you have happening this month, right?

I used Kraft Natural Shredded Cheddar and Mexican Cheddar Jack Cheeses to make my cheese crisp tacos and then I filled them with one of my favorite easy fruit salsas made with pineapple, kiwi, red onion, jalapeno, and lime juice.

A few months ago I got to go to a special dinner event that was prepared by Chef Caitlin from Cooking With Caitlin. The first course and appetizer (served to me by Caitlin’s sister, and business partner, Kelly) was a crisp cheese tuile filled with a fresh pico de gallo. It was such a creative and fun bite to start off the event, I’d been looking forward to creating my own version ever since. This recipe for cheese crisp tacos with pineapple kiwi salsa was inspired by that memorable bite.

Simple clean flavors and a great contrast of textures. Basically all you do is melt a few pinches of cheese in a non-stick pan until it gets crisp and golden brown and then set up it in between the cups of an upside-down mini muffin tin. It sets up in a beautiful crisp and crunchy cheese taco bite. Each little cheese crisp taco is rich, so you only need a few to snack on as your appetizer.

 

The light acidity, heat, and sweetness of the pineapple kiwi fruit salsa is the perfect contrast to the buttery cheese crisp taco. It really balances the richness of the cheese crisp, and there is no more fun way to eat fruit! The salsa really is as simple to prepare as finely dicing all of the ingredients and squeezing a little lime juice on top. Super simple! You can also prep it ahead of time. I think the salsa is best within a few days of prepping it, but you can easily make it the night before your party and store it in an airtight container in the fridge.

Not only do these cheese crisp tacos with pineapple kiwi salsa taste amazing, but they are beautiful too. Can’t you just envision a platter full of these buttery crispy bites at your next holiday party? To keep your cheese crisp tacos standing upright just sit them in-between wedges of lime.

For another cheesy appetizer, check out these keto cheese chips. They are made with parmesan and are so snackable! 

Yield: 12-16 cheese tuiles

Cheese Crisp Tacos with Pineapple Kiwi Fruit Salsa

Prep Time: 20 minutes

Cook Time: 1 minute

Total Time: 21 minutes

Crispy melted cheese forms these cheese crisp tacos with pineapple kiwi fruit salsa inside. The bright salsa is a great contrast to the buttery, crisp cheese tuile. The perfect appetizer for any party!

Print

Ingredients

• 2 cupsKraft Natural Shredded Cheddar Cheese or Kraft Natural Shredded Mexican (Cheddar Jack) Cheese

For the Pineapple Kiwi Fruit Salsa

• 2 cups small dice pineapple (I used 1, 20 oz can of pineapple slices in juice, diced)
• 1/2 cup small dice kiwi (I used 2 peeled kiwis)
• 1 jalapeno, finely diced
• 2 tablespoons lime juice

Instructions

Make the Salsa

1. Mix together all of the salsa ingredients and place in an airtight container. Chill in the fridge until serving to let the flavors meld. (Can easily be made a day or two in advance)

Make the Cheese Crisp Tacos

1. Set aside a clean mini muffin pan and heat a nonstick skillet over medium-high heat. You'll also need a plastic/silicone spatula or scraper that is heat safe (like the kind you use for cookies or cake batter.)
2. Place a pinch or 2 of shredded cheese into a 2 1/2-3 inch round on your skillet. You can use the spatula to gently round out the edges, pushing any stray cheese into the circle. Don't disrupt the circle of cheese.
3. Let the cheese melt and bubble, undisturbed, until it starts to form a golden brown crust (about a minute.)
4. Remove the cheese from the pan and set it between the cups of an upside-down mini muffin tin, to make a taco shape.
5. Repeat with the remaining cheese, or until you have as many cheese crisp tuiles as you desire.
6. Allow your cheese crisp tacos to cool and set completely (about 15 minutes) before filling them or removing them.

To serve

1. Fill each cheese crisp or tuile with the pineapple kiwi fruit salsa.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 38 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 31mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 1g

All nutrition info is a guestimate and will vary depending on the ingredients you use.

I found my Kraft Natural Shredded Cheese at Walmart when I was doing the rest of my grocery shopping. Super easy to find, you really can’t miss it. I used Sharp Cheddar and Mexican Shredded Cheese for my cheese crisp tacos (or tuiles) but you could use basically any shredded cheese that you are in the mood for.

Get inspired by these cheesy recipe ideas from Kraft. What are your favorite cheesy appetizers?

Share for later!