As I begin the process of working out a meal plan for the weekend, coming weeks, and broadly the entire month of March I find myself sitting in a stack of recipes in the form of books, cards, and computer typed printed out pages. A page just next to me, typed by my dad and printed out, is for Monterey Jack Shredded Cheese Wafers.
I can remember when my dad first made these for me growing up. While I am quite sure he did not make them for me, it seemed at the time that when dad cooked amazingly awesome stuff, especially with cheese, he was cooking for me. These easy and delicious cheese wafers were always a special treat.
More recently, my husband has been making cheese wafers in his copper skillet. During the time he has had the skillet he has made shredded cheese wafers no less than 10 times. In all of these times I am not sure if he has used Monterey jack or not. He mostly uses cheddar. The best part for me, though, is that I love cheese wafers as much today as I did when I was a child.
How does this have to do with meal planning? The Oscars are this Sunday and I like to make food based on holidays and happenings as much as I can. Although sometimes I can get extravagant with this, it doesn’t have to be. The most important thing is really about the taste and quality of the food. If the food is delicious and people like it what does it matter if it took 5 hours and 20 ingredients to make. Sometimes the best foods are the simplest to make.
These shredded cheese wafers are a perfect example of that. Whether they’re made in the oven or in a skillet on the stovetop they are an easy, delicious, and in their own right elegant dish.
Do you have a very simple but delicious food in your culinary collection?
Shredded cheese wafers
- 1 ½ cups shredded cheese (such as Monterey Jack, Cheddar, Manchego, Parmigiano-Reggiano)
- ½ – 1 Tablespoon olive oil (for skillet)
- Parchment paper (for oven)
- Preheat oven to 400 degrees. Line baking sheet with parchment or spray with nonstick cooking spray.
- Using about 2-2 ½ tablespoons of shredded cheese make mounds on baking sheet, leaving 2-3 inches between for wafers to spread.
- Bake 10-15 minutes, turning over mid-way. Crisps will brown on edges. Watch carefully, do not overbake.
- Remove from oven and cool on a wire rack.
- Lightly grease skillet; heat over medium heat.
- Spoon 2 Tablespoons of grated cheese onto hot skillet.
- Cook for 3-4 minutes until lightly brown. Turn wafer over with a spatula. Continue cooking another 2 minutes until crisp.
- Remove from skillet and drain on paper towel.