Have you tried crispy cheesy wrapped pickles?!

Ingredients

• 4 oz Cheddar Cheese (full‑fat block, sliced thin (about ¼ inch))
• 2 Dill Pickle Spears (about 4‑inch spears, cut into 1‑inch pieces; pat dry)

Instructions

1. Slice Cheese

   Using a sharp knife, cut the cheddar block into thin strips about ¼ inch thick and long enough to wrap around a pickle piece.

   Time: PT2M

2. Cut Pickles

   Trim the pickle spears into 1‑inch bite‑size pieces and pat them dry with paper towels to remove excess moisture.

   Time: PT2M

3. Preheat Skillet

   Place the non‑stick skillet over medium heat and let it warm for about one minute.

   Time: PT1M

   Temperature: Medium heat

4. Melt and Crisp Cheese

   Lay the cheese strips in the hot skillet, cooking 2‑3 minutes per side until golden and crisp. Flip if needed, but avoid overcrowding the pan.

   Time: PT4M

   Temperature: Medium heat

5. Wrap Pickle with Cheese

   Using a spatula, lift a crisp cheese strip and immediately wrap it around a pickle piece, pressing gently so the cheese adheres as it cools.

   Time: PT2M

6. Plate and Serve

   Transfer the cheese‑wrapped pickles to a plate and serve while still warm for maximum crunch.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

12g

Carbohydrates

1g

Fat

16g

Fiber

0g