These aren’t fancy but they sure are good. The crispy cheese along with the corn tortilla that gets nice and crunchy really takes these from okay to yum-o.

This is more of an idea than a recipe because you can make the filling based on what you have on hand or maybe some leftover meat that you are wanting to use up in a different way.

Let’s Get Crafty!

Preheat oven to 425.

Mix together taco filling of your choice. We kept it simple with taco seasoned shredded chicken and cheese. We added green chiles for those of us that like it spicy.

Use a brush to spread extra virgin olive oil onto a foiled baking sheet.

Warm a couple corn tortillas at a in the microwave for 20-25 seconds until they are soft and flexible. Then brush one side with EVOO and flip to the other side to fill.

Fill each tortilla and fold in half and firmly press onto the baking sheet. You will also want to use your brush to spread more extra virgin olive oil over the top of the taco right away.

One trick to limiting the tortillas from breaking apart is to warm the tortillas before filling them and then to quickly fill and get them onto the baking sheet. We made these again last week and I put extra EVOO on the foiled baking sheet and put the warmed tortillas directly onto that and then flipped and filled. A couple of the bottoms might still split open not as many and the cheese will help hold them together.

Bake for 8-10 minutes and then flip them over. Then bake another 5 minutes or so until they are nice and crispy.

Enjoy! These are so good.

Happy Sunday Funday. Thanks for stopping by.