Pick up about 1/3 of a cup of cheese shreds with the fingertips of one hand. Sprinkle them loosely onto the heated griddle or pan in a relatively circular shape. As the cheese melts, it will form bubbles. Allow it to “fry,” pouring off excess fat, if necessary, until the cheese lightly browns on the bottom and can be lifted with a spatula. Turn the chicharrón over and fry it on the other side for a few seconds to finish it off. (Degree of doneness is a personal preference thing; I always like my cracking well-browned so it will be extra crispy, but cook it to your own liking.)
Continue making cracklings until the cheese runs out. Keep them warm if planning to serve right away, or store lightly covered at room temperature for a few hours.
Serve your cheese cracklings by themselves or with the toppings or dips of your preference. Some suggestions:
Lime halves (for juice to be squeezed directly onto the chicharrones)
Any Mexican table sauce (particular one made with dried chiles such as our own Chile de Arbol Sauce), bottled sauce, or pico de gallo
Our own delicious Fresh Pineapple and Bean Salsa, or your favorite homemade chunky salsa
Avocado slices or cubes, or a prepared guacamole
Seasoned refried beans or a bean dip
Ranch, Thousand Island, or some other salad dressing
A concoction such as our Zucchini and Pepper Salad or Creamy Jicama Slaw
Choose a solid cheese that has a relatively high fat content, such as cheddar, Gouda, Monterrey Jack, Parmesan, or a Mexican Manchego or Chihuahua cheese.
Grate your own cheese; do not use pre-shredded or sliced cheese.
Cheese Cracklings (Chicharrones de queso) https://comboplate.net/cheese-cracklings-chicharron-de-queso/