Fall roasted veggie tacos with a cheese shell. | tchakayiti.com

Cheesy veggie tacos with a Fall twist

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Our garlic roasted Fall veggies got a cheesy revamp

Year after year, we seek to better ourselves. At least, I’d like to believe we all strive to do so. That said, it only seems fitting that the dishes I serve you here improve over time. Even the ones you enjoy the most.  Like these revisited garlic roasted Fall vegetables from last year. After four successful batches, which I served both in Haiti and the US, they deserved a crunchy cheesy upgrade.

An extra sharp cheddar cheese outer shell holds all the veggies.

Now, I could have simply sprinkled the vegetables with a generous amount of Tête de Maure cheese, and called it a day. But, these veggies also make a great small bite or appetizer. The crispy cheesy shell packs an extra crunch that makes them fun to eat. Plus it turns them into scrumptious veggie tacos with a Fall twist. And everybody  loves tacos.Fall roasted veggie tacos with a cheese shell. | tchakayiti.com

So, how exactly should you go about making those fall veggie tacos?

By simply melting some cheese and folding it before it fully crisps up. Of course, you have to master the garlic oven-roasted vegetables first.

  1.  Chop and oven-bake the vegetables following last year’s recipe:

    Make sure to dice your turnips, potatoes, and pumpkin so that they can fit in a taco shell. Bigger chunks tend to fall out. Also, reduce the cooking time. Since you’re working with smaller bits, they will cook faster. Make sure to leave them with that extra crunch so they don’t turn into a puree.

  2. Grab your best nonstick pan:

    I have a special thing for non-stick Red Copper pans. To melt the cheese, first heat your pan. Once fully heated, drop some cheese on the surface by the spoonful. I used a third of a cup of cheese for each shell. Melt the cheese until brown on one side. At that point, carefully take it out with a spatula and fold it in between an inverted cupcake pan. Let cool.

    Now, some of the shells might crack. But don’t let that stop you. If you fail to fold them, simply let them crisp up and cool off flat. Serve them as cheesy Fall vegetable tostadas. Your guests will enjoy them just as much 😉

  3. Stuff the roasted vegetables inside the shellsFall roasted veggie tacos with a cheese shell. | tchakayiti.com

    Serve them atop lime or bitter oranges, like I did. You could serve them differently, but those citrus wedges do make them look fancier.  If you’re serving them tostada-style, simply line them up on a beautiful tray.

There you have it.  The cheesy crust makes for a fun vegetable twist to Taco Tuesday. Don’t you think?

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Garlic Roasted Fall Vegetables Tacos with a cheesy shell

Turn your fall vegetables into scrumptious cheesy veggie tacos that feature giraumon, potatoes and turnips that are roasted with whole garlic gloves, shallots and thyme.

Ingredients

For the roasted veggies

  • ½ giraumon pumpkin kabosha squash
  • 1 turnip
  • 2 potatoes
  • ¼ tsp pepper or to taste
  • ¼ tsp salt or to taste
  • 4-5 Garlic cloves
  • 4-5 Shallots
  • Fresh thyme
  • Olive oil

For the dressing

  • 2 Lime juice
  • Shallots
  • Roasted garlic from the roasted veggie tray
  • 3-4 tbsp olive oil
  • Salt & Pepper
  • Parsley

For the cheesy taco shell

  • Sharp Cheddar Cheese

Instructions

For the roasted veggies

  1. Wash, peel and dice the pumpkin, turnip and potatoes
  2. Peel and cut the shallots in half
  3. Combine with the vegetables
  4. Lay the mixed vegetables on a parchment lined tray

  5. Season with salt and pepper

  6. Add the whole garlic cloves and thyme springs
  7. Drizzle generously with olive oil
  8. Roast in the oven at 350 for about 20-30 minutes or until the vegetables are fully cooked

For the dressing

  1. Squeeze the lime juice into a ramequin
  2. Chop the shallots and add them to the lime juice
  3. Place the ramequin next to a source of heat until the shallots turn a bright purple at which point you will remove them from the lime juice
  4. Remove the roasted garlic from the vegetable pan and mash them with some salt in another ramequin
  5. Add the lime juice to the pasty mixture and season with pepper to taste
  6. Slowly whisk in the olive oil
  7. Finish with some freshly chopped parsley and brightened shallots
  8. Drizzle that dressing over the warm roasted veggies before serving

For the cheesy taco shells

  1. Melt the cheese by the spoonful (I use about 1/3 cup per shell) in a nonstick pan until golden on one side

  2. Take the cheese out of the pan with a spatula

  3. Fold in two. You may use a cupcake pan to help it retain its pocket shape while it cools

  4. Stuff the cheesy taco shells with the roasted vegetables

Recipe Notes

I used grated sharp cheddar cheese, but feel free to substitute it with your favorite melty cheese. Just make sure you pick one that can crisp up. 

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