Chorizo tacos fried cheese shell style skip the tortilla entirely — the shell is made from fried shredded cheese, crispy on the outside and melty inside, folded around seasoned chorizo while still hot. This 4-step fried cheese taco shell recipe uses the leftover chorizo fat to fry the cheese directly, adding extra flavor and making the process even easier. Toppings: avocado, cilantro, red onion, and hot sauce.
Ingredients (Makes 2 Tacos)
- 2 chorizo sausage links, casing removed
- 1–1.5 cups shredded cheese (any variety — cheddar, Monterey Jack, Mexican blend)
- Optional: 1 tablespoon BBQ sauce
- Toppings: cilantro, red onion, avocado slices, hot sauce
- Flat pan or induction plate
4 Steps: Chorizo Tacos Fried Cheese Shell
Step 1: Cook the Chorizo
Remove the casing from the chorizo links by dragging a knife lightly along the length and peeling it off. No oil is needed in the pan — chorizo releases so much fat it self-bastes. Break the chorizo into small pieces with a spatula as it cooks over medium heat. Cook until the internal temperature reaches 160°F, then transfer to a paper towel to drain some of the excess fat. Do not discard all the oil — you’ll use what remains in the pan for how to fry a cheese shell in the next step.
Step 2: Fry the Cheese Shell
With the chorizo fat still in the pan, reduce heat to medium-low. Add a generous mound of shredded cheese to the center of the pan — spread it flat and even so there are no thick lumps (uneven cheese won’t cook properly in the center). This is the core of how to fry a cheese shell: wait for bubbles to form in the middle of the cheese and the edges to turn golden. Optional: add a drizzle of BBQ sauce on top before flipping for a smoky note. Use a thin spatula to flip the cheese round in one confident motion.
Step 3: Add Chorizo and Fold
Immediately after flipping the cheese, add a line of cooked chorizo down the center of the fried cheese taco shell recipe round. Work quickly — the cheese needs to be hot and pliable to fold. Fold the cheese in half over the chorizo using the spatula, pressing gently for a few seconds to hold the shape. Some cheese may stick or fall apart slightly on the first attempt; if it does, press it back together and let it sit for a few more seconds on the pan.
Step 4: Add Chorizo Taco Toppings and Serve
Transfer the finished chorizo tacos fried cheese shell to a plate. Add chorizo taco toppings: sliced avocado, fresh cilantro, diced red onion, and hot sauce. Mango or pineapple slices make a great optional sweet contrast. Serve immediately — the crispy cheese taco no tortilla experience is best hot, straight from the pan. The cheese shell stays crispy for about 5 minutes before it starts to soften.
Tips for the Best Fried Cheese Taco Shell
Keep the cheese layer flat and even — any thick spots won’t cook through before the edges burn. Use a thin metal spatula for flipping, not silicone (too flexible). Work one taco at a time unless you have a very large flat pan. The fried cheese taco shell recipe works best on a flat induction plate or griddle rather than a curved skillet, which causes the cheese to pool toward the center. Kitchen gloves are strongly recommended — the pan and oil get very hot.
Can You Make This Cannabis Infused?
The chorizo tacos fried cheese shell recipe can be made infused without changing the cooking process. The best place to add cannabis: swap regular avocado mash for a cannabis-infused avocado spread, or use cannabis-infused hot sauce drizzled on top after plating. Avoid infusing the cheese or chorizo directly — high heat degrades cannabinoids. Keep infused additions as toppings added after cooking for best potency.
Frequently Asked Questions
What cheese works best for a fried cheese shell?
Any shredded cheese with a medium-to-high fat content works. Cheddar, Monterey Jack, and Mexican blends are most common for the fried cheese taco shell recipe. Lower-moisture cheeses fry crisper. Avoid fresh mozzarella — it releases too much water and won’t form a solid shell.
Can I make crispy cheese taco no tortilla ahead of time?
The shells can be fried and folded ahead, but they’re best eaten immediately. If you store them, they soften quickly from the moisture in the filling. Make the chorizo ahead and reheat it, then fry the cheese shells fresh right before eating.
Do I need to add oil for the cheese?
No — the residual chorizo fat in the pan is enough to fry the cheese without sticking. If you’re making extra shells after the chorizo fat is used up, add a small amount of neutral oil or butter to the pan before adding cheese for the next round.
References
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