This is the sort of decadence I would never have considered in my low-fat days. If you miss cheese-flavored snacks, you've got to try this.
- 2 or 3 tablespoons olive or canola oil
- 1/2 to 3/4 cup shredded Cheddar, Monterey Jack, or jalepeno Jack cheese
- Spray a small, heavy bottomed, nonstick skillet with nonstick cooking spray, and place over medium-high heat.
- Add the oil, and then the cheese. The cheese will melt and bubble and spread to fill the bottom of the skillet.
- Let the cheese fry until it's crisp and brown around the edges. Use a spatula to lift up an edge, and check whether the cheese is brown all over the bottom; if it isn't, let it go another minute or so.
- When the fried cheese is good and brown, carefully flip it and fry the other side until it, too, is brown.
- Remove the cheese from the skillet, drain, and lie it flat to cool. Break into pieces and eat.
Yield: 2 servings, each with 1 gram of carbohydrates, no fiber, and 11 grams of protein.
Cheesy Bowls and Taco Shells. For a tasty, cheesy, tortillalike bowl, follow the directions for Fried Cheese, until you get to Step 5. Then remove and drain the cheese, but drape it over the bottom of a bowl to cool. When it cools and hardens, you'll have a cheesy, edible bowl to eat a taco salad out of.
You can also make a taco shell by folding the cheese disc in half and propping it partway open. Be careful when handling it, though; hot cheese can burn you pretty seriously.