Made a practice batch for a Cinco de Mayo potluck party. Cut to your size as much as possible, but they melted into rounds and were chewy. What is best way to store these? Going to make the dressing as a dipping sauce with it. Planning to make the rest of it soon!
Hey Sandy! You could always turn up the heat and cook them for less time. You can see them crisp up--also you could make one big mass of cheese, blast it in the oven, and then cut with a pizza cutter or break them into bite sized dipping pieces.
Good morning! Will they get crispy? They are really thin when they melt down. The ones in your photo look so good. Actually, my first batch melted into one big mass. When you take them out of the oven, do you let them set on the baking sheet? Sorry for all the questions This seems so simple to make. I used some pepperjack cheese along with colbyjack and they taste yummy with the added seasoning (just on the chewy side). I live in WI and bought what I think is good cheese.
You are correct--they are simple, but they might take a time or two to get them right. I'm sure you have the good cheese as WI has the best! Separate the sections out more, turn the heat up higher, and you'll see them start to bubble and crisp. You can sprinkle the spices on at the end while they're still hot. Let them cool completely. I usually lift the parchment paper off the hot baking tray and set it somewhere cool. If they melted together, use a pizza cutter to separate them. One time I made a giant circle with grated cheddar and put the BBQ dust on it, and it was delish! But it took awhile for it to cook in the center, so that's why I recommend breaking up the cheese into sections (you can use sliced cheese or grated) so that it cooks more evenly. Also everyone's oven is different, so just keep an eye on it. Hope this helps!! XOXO Anna
That Anna! Yum! Got my EHK taco and Dill seasoning! Trying this first!
oh yeah, you better get busy!!!!
Yummy!!!
it's so good!
Making this for dinner tonight and I'm SO EXCITED!!
I can't wait to hear what you think--I'm kind of obsessed with it, but I may be biased!
XO
Made a practice batch for a Cinco de Mayo potluck party. Cut to your size as much as possible, but they melted into rounds and were chewy. What is best way to store these? Going to make the dressing as a dipping sauce with it. Planning to make the rest of it soon!
Hey Sandy! You could always turn up the heat and cook them for less time. You can see them crisp up--also you could make one big mass of cheese, blast it in the oven, and then cut with a pizza cutter or break them into bite sized dipping pieces.
Good morning! Will they get crispy? They are really thin when they melt down. The ones in your photo look so good. Actually, my first batch melted into one big mass. When you take them out of the oven, do you let them set on the baking sheet? Sorry for all the questions This seems so simple to make. I used some pepperjack cheese along with colbyjack and they taste yummy with the added seasoning (just on the chewy side). I live in WI and bought what I think is good cheese.
You are correct--they are simple, but they might take a time or two to get them right. I'm sure you have the good cheese as WI has the best! Separate the sections out more, turn the heat up higher, and you'll see them start to bubble and crisp. You can sprinkle the spices on at the end while they're still hot. Let them cool completely. I usually lift the parchment paper off the hot baking tray and set it somewhere cool. If they melted together, use a pizza cutter to separate them. One time I made a giant circle with grated cheddar and put the BBQ dust on it, and it was delish! But it took awhile for it to cook in the center, so that's why I recommend breaking up the cheese into sections (you can use sliced cheese or grated) so that it cooks more evenly. Also everyone's oven is different, so just keep an eye on it. Hope this helps!! XOXO Anna