These Taco Bites are the perfect fusion of Italian and Mexican flavors! Crispy on the outside, cheesy on the inside, and completely low-carb—making them an ideal appetizer for parties or a fun family snack.
Ingredients
Filling
Chorizo, browned and drained
1 block cream cheese
1 cup shredded cheese
Lime zest
Taco seasoning
Base & Coating
Cut Da Carb flatbread sheets
2 eggs, whisked
Cotija cheese
Garnish
Extra Cotija cheese
Fresh cilantro
Queso, for dipping
Instructions
Make the Filling
In a bowl, combine the cream cheese, shredded cheese, lime zest, and taco seasoning. Mix until smooth, then fold in the browned chorizo.Scoop
Lay one flatbread sheet on a surface. Using a cookie scoop, portion the filling in a 4 × 3 pattern across the flatbread.Seal
Brush the whisked eggs around each scoop of filling and along the edges of the flatbread. Place a second flatbread sheet on top and press gently to seal.Cut
Slice horizontally and vertically between each filling portion to create square, ravioli-style bites.Dredge
Dip each square into the whisked eggs, then coat thoroughly with Cotija cheese, pressing the edges to seal.Fry
Heat oil in a skillet over medium heat. Fry the bites until golden brown and crispy on both sides.Serve
Top with extra Cotija cheese and fresh cilantro. Serve warm with queso for dipping.
Nutrition Notes
Low Carb: Uses flatbread and cheese instead of traditional pasta dough
High Protein: Packed with chorizo, cheese, and eggs