Sunday, July 30, 2017

Cheddar Taco Shells with Broccoli and Veggie Merguez Sausage

So what's really going on here is cheese, specifically cheddar cheese, that's "Chedda" if you're from Wisconsin...Hello Wisconsin!

Yes, it looks crazy, and it originates with those folks trying to eat low carb - sub out a corn tortillas for a cheddar tortilla.

Say what?????

Yes, it really does work, and it is especially delicious with broccoli as a filling, naturally! I added in some of my homemade merguez sausage (veggie and GF) and whipped up some enchilada sauce (or a good rojo adobo if you know what I mean) and it was a party in our mouths!

I usually don't have "how to" pictures, but in this case I thought I would to help convince you this isn't hard (and what it should look like. So go ahead, try it!  You will love it!

Cheddar Taco Shells with Broccoli and Veggie Merguez Sausage
(serves 2)

2 cups shredded cheddar
1 stalk of broccoli, cut into bite size pieces
1 merguez link (if using my veggie version) or 2 of the real stuff
1 cup enchilada sauce (or make your own)
2 tablespoon olive oil

Preheat the oven to 400 degrees. Scoop out 1/2 cup shredded cheese and arrange in a circle on a baking sheet and spread out to about 6 inches in diameter. Make sure each pile is about 2 inches away from each other, they will spread a little. Bake for 6-8 minutes, checking to make sure that they don't burn. Drape over a wooden spoon or a thick handle for about 5 minutes to form the shell, then gently set aside until you are ready to fill them.

In a skillet heat the oil over medium heat for 2-3 minutes. Add the sausage, chopped up and saute for 2-3 minutes until it begins to crisp. Add the enchilada sauce and cook until the raw tomato sauce is cooked off. Steam or blanche the broccoli to desired tenderness and drain. Stuff tacos with broccoli and spoon in the enchilada merguez mixture on top and serve immediately. 


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