In partnership with Cabot Creamery Cooperative
Get ready for a cheesy twist on tacos with this recipe featuring Cabot cheddar cheese shells. Griddled to perfection on the Traeger Flatrock Griddle, these tacos are bursting with flavor and sure to be a hit at your next family dinner.
TACO TUESDAY TO A NEW DIMENSION
When it comes to inventive grilling, this Cheese Shell Chicken Fajita Tacos recipe is a game-changer. Partnering with Cabot Creamery Cooperative, we crafted these unique taco shells using shredded Cabot cheddar cheese on our hot Traeger Flatrock Griddle. The result? Crispy, cheesy shells that elevate the taco experience to a whole new level.
Tacos are a beloved staple in many households, and for good reason—they’re incredibly versatile, easy to make, and packed with flavor. When cooked on a Traeger grill, they gain an extra layer of goodness that elevates every bite because they’re cooked at home in in our backyard. Whether you’re a seasoned chef or a backyard cooking enthusiast, the variety of tacos you can create is virtually endless.
FAJITA CHICKEN FILLING
In this recipe, we take a traditional chicken fajita taco and give it a cheesy twist by incorporating Cabot cheddar cheese shells.
Chicken fajitas make a vibrant and flavorful taco filling that elevates the traditional taco experience. The combination of marinated and grilled chicken strips with sautéed bell peppers and onions creates a hearty and aromatic base. The chicken is typically marinated in a blend of lime juice, garlic, cumin, chili powder, and other spices, infusing it with a zesty, smoky flavor. When combined with the sweetness of the caramelized onions and the crisp, slightly charred bell peppers, the mixture offers a dynamic range of textures and tastes.
We make a quick version of chicken fajitas at our house on a regular basis– with thinly sliced chicken breast marinated quickly in olive oil, lime juice and a dash of Spiceology’s Taco Seasoning. Two bell peppers and half an onion are also sliced up and quickly marinated (in a separate bowl) with the same seasoning. We do it separately for food safety and because the peppers and onions cook a little longer to get melty and delicious. Once both parts are done, everything is combined in a bowl to serve.
CHEESE SHELLS FOR THE WIN
BUT… the beauty of this taco Tuesday recipe is the final result. The magic of cheese shells lies in their simplicity—just shredded cheese melted on the Traeger Flatrock Griddle until golden and crisp. If you move quickly, you can sort of form the melted cheese disc into a taco shape (rustic, of course) which makes for excellent taco eating.
Using shredded cheese to make taco shells on the griddle is a delicious and creative twist on traditional taco shells. This method involves melting cheese directly on a hot griddle or skillet until it forms a golden, crispy layer. Once the cheese has melted and starts to bubble, it is allowed to cook until the edges turn crispy and slightly browned. At this point, the cheese is carefully lifted off the griddle and quickly shaped over a spoon handle or other cylindrical object to form a taco shell as it cools and hardens. The result is a crunchy, cheese-infused shell that adds a rich, savory flavor to any taco filling.
These cheese taco shells provide a unique texture and taste that can transform a simple taco into a gourmet experience. They pair particularly well with low-carb or keto-friendly fillings, such as seasoned ground beef, shredded chicken, or grilled vegetables, as they eliminate the need for traditional tortillas. The robust flavor of the cheese shell complements a variety of toppings, from creamy avocado and tangy salsa to fresh lettuce and zesty sour cream. The combination of the crunchy cheese exterior and the juicy, flavorful fillings creates a mouthwatering contrast that makes each bite satisfying and memorable.
ONLY THE BEST CHEESE- CABOT!
Cabot Creamery Cooperative, established in 1919 in Cabot, Vermont, is a farmer-owned cooperative renowned for its high-quality dairy products. The cooperative is owned by nearly 800 farm families across New England and New York, making it a significant player in supporting local agriculture. By purchasing products from Cabot, consumers are directly supporting these small dairy farms, which helps sustain rural economies and promotes agricultural diversity. This support is crucial as small dairies often face challenges from large-scale industrial farming operations, making it essential to preserve these family-owned farms to maintain local food systems and traditions.
Cabot is celebrated for its meticulous cheese-making process, which starts with fresh, high-quality milk from their cooperative farms. The milk is carefully pasteurized and combined with cultures to begin the fermentation process. Renowned for their cheddar cheeses, Cabot uses a time-honored method of cheddaring, where curds are cut, stacked, and turned to remove whey, enhancing the texture and flavor of the cheese.
After the cheddaring process, the curds are milled, salted, and pressed into molds before being aged to develop their distinct flavors. Cabot offers a range of cheddar cheeses, from mild varieties aged for just a few months to their award-winning “vintage” cheddars, which can be aged for several years.
What sets Cabot’s cheddar cheeses apart is their commitment to quality and tradition. Cabot’s cheddars have won numerous awards, including accolades from the American Cheese Society and the World Cheese Awards.
The unique aging process, combined with the cooperative’s emphasis on using high-quality milk, results in cheddars that are rich, creamy, and full of complex flavors. Cabot’s cheddars also boast a firm yet crumbly texture that cheese enthusiasts appreciate.
Additionally, Cabot is dedicated to sustainable farming practices and animal welfare, ensuring that their products are not only delicious but also responsibly produced. This commitment to excellence and sustainability makes Cabot Creamery Cooperative a standout in the world of artisanal cheeses.
A QUICK DINNER FOR THE FAMILY
The idea for Cheese Shell Chicken Fajita Tacos came from a desire to combine the rich, savory taste of Cabot cheddar cheese with something my family loves and our kids will eat. With almost 3 year old toddlers underfoot, some foods are a hit and others are not. But we all love tacos and cheese so this seemed like a winning combination. We wanted a fun and delicious way to enjoy tacos that would stand out at our backyard gatherings.
PRIMARY INGREDIENTS
- Shredded Cabot cheddar cheese (we used a combo of Seriously Sharp and Vermont Sharp, with a sprinkle of Fiery Jack for a kick of extra flavor)
- Chicken breast
- Bell peppers
- Onion
- Refried beans
- Iceberg lettuce
- Avocado Salsa
- Tomatoes
- Cilantro
- Pickled jalapeños
- Butter
- Lime
- Olive Oil
- Taco Seasoning
ABOUT THE PROCESS
- Begin by preheating your Traeger Flatrock Griddle.
- Slice the chicken breast into thin strips and season in a bowl with lime juice, olive oil and taco seasoning.
- Cut the peppers and onion into thin strips and season similarly in a second bowl.
- Sprinkle shredded Cabot cheddar cheese onto the griddle in a circular shape.
- Allow the cheese to melt and bubble until the edges turn golden brown.
- Carefully flip the cheese over using a spatula and let it cook briefly on the other side.
- Remove the cheese from the griddle and drape it over a taco holder to create the shell shape.
- While the cheese shells cool, cook the chicken, bell peppers, and onions on the same griddle until tender and flavorful.
- Finish the peppers and onions with a tab of butter, then combine the cooked chicken and veggies in a bowl and mix well.
- To assemble the tacos, spread a layer of refried beans inside each cheese shell.
- Top with shredded lettuce, chicken fajita mixture, a drizzle of avocado sauce, chopped tomatoes, cilantro, and pickled jalapeños.
WHY MAKING CHEESE TACO SHELLS ON THE TRAEGER WORKS
The Traeger Flatrock Griddle provides the perfect surface for melting and shaping the Cabot cheddar cheese into taco shells. Its consistent heat and even cooking ensure that the cheese shells are crispy yet pliable, holding all the delicious fillings without breaking.
Cook the veggies until melted Griddle the chicken until golden
STEP-BY-STEP
- Preheat Traeger Flatrock Griddle to medium-high heat.
- Sprinkle shredded Cabot cheddar cheese onto the griddle, shaping into circles.
- Cook until edges are golden brown, then carefully flip with a spatula.
- Cook chicken, peppers, and onions on the griddle until cooked through and tender.
- Remove cheese from griddle and shape into taco shells using a taco holder.
- Fill each shell with refried beans, lettuce, chicken fajita mixture, avocado sauce, tomatoes, cilantro, and jalapeños.
ALTERNATE RECIPES & PRODUCTS
Here are some other griddle recipes to consider:
Products used in this cook:
These Cheese Shell Chicken Fajita Tacos are a delightful twist on a Tex-Mex favorite, perfect for family dinners or backyard cookouts. Give this recipe a try and let us know how your Traeger grilling experience turns out!
Cheese Shell Chicken Fajita Tacos
Equipment
- Traeger grill
- Spatula
- Taco holder
- Bowls
Ingredients
- 2 bags Shredded Cabot cheddar cheese we used a combo of Seriously Sharp and Vermont Sharp, with a sprinkle of Fiery Jack for a kick of extra flavor
- 2 Chicken breasts
- 2 Bell peppers
- 1 Onion
- 1 cup Refried beans
- 1/4 cup Iceberg lettuce
- 1 tbsp Butter
- 4 tbsp Taco Seasoning
To Serve
- Avocado Salsa
- Tomatoes
- Cilantro
- Pickled jalapeños
Instructions
- Preheat Traeger Flatrock Griddle to medium-high heat.
- Sprinkle shredded Cabot cheddar cheese onto the griddle, shaping into circles.
- Cook until edges are golden brown, then carefully flip with a spatula.
- Cook chicken, peppers, and onions on the griddle until cooked through and tender.
- Remove cheese from griddle and shape into taco shells using a taco holder.
- Fill each shell with refried beans, lettuce, chicken fajita mixture, avocado sauce, tomatoes, cilantro, and jalapeños.
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