Chicharrón de queso by Cool Chile
These paper-thin rolls of toasted cheese are not only pretty, they are simple to make and delicious served with your favourite salsa or guacamole.
Makes 1.
40g grated Gouda cheese (per chicharron)
A little oil for frying
A small bowl of salsa / dip (for serving)
Heat, over medium heat, a non stick frying pan (or well seasoned cast iron pan) with oil and wipe excess away with a paper towel. When hot sprinkle the grated cheese in a rectangular shape over the pan. Let the cheese melt and bubble and go a golden colour. When the cheese looks like lace, remove with a spatula from the pan in one piece and lay over a rolling pin or bottle to gently form the roll, as it cools it will crisp. Serve with your choice of salsa or dip by breaking off pieces and dipping.