You’ll spread that filling in each of the tortillas along with a little bit of Monterey Jack cheese and then it’s time to work on getting them crispy. The stovetop is the best method for that endeavor, just cook them in a skillet with some olive oil for a few minutes per side until they’re golden and crisp. You do have to take turns with each taco (or maybe two at a time) but it goes pretty quickly and gives you even and very crispy results.
If you want something a little more set-it-and-forget-it, you can pop these in the oven on a baking sheet after brushing the tortillas with oil. They’ll take about ten minutes per side and still have a delightful crunch. Enjoy!
Ingredients
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