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carol gorman

Chicharron de queso


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  • 1/2 cup finely grated Gouda cheese per person
  • Parchment paper
  • Toaster Oven or Over broiler
  • A drinking glass for forming the shape


Adapted from


Step 1

Spread the cheese loosely over the parchment paper in the shape of a circle. or o rectangle with rounded edges. Put i ton a stable cookie sheet or other flat surface for baking. If you're cooking in a toaster oven, put it on the lowest rack; if you're using an oven broiler, put it on a high rack if using the low broiler setting or middle rack if using the high setting. You don't want it to be to close to the heat source because as the cheese bakes under the heat, it'll get a bit greasy and may splatter a little. If you notice that happening,it's a good time to remove the cookie sheet and dab with a paper towel.

the cheese should all melt together and bake until the edges are crispy looking and slightly browned. Remove the cookie sheet from the oven and while it's still hot, gently bend the parchment paper into a cylinder and pit it in the drinking glass to get the shape and set for a few minutes. Then, gently peel away the parchment paper and serve .


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