• Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place sliced cheese on the prepared baking sheet – leaving an inch or so between each.
• Bake for five minutes and remove from oven. Cheese slices should be golden brown and starting to bubble slightly.
• Allow cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin tin. Carefully press the cheese into the cup to form the same shape. Allow them to cool in the cups for 10 minutes. 
• While cups are cooling, prepare the Jalapeno Cilantro Sauce.

To prepare the sauce:

• Slice jalapenos horizontally, trim and remove all (or some) of the seeds depending on your desired heat preference. Place the pieces of jalapeno into a food processor. 
• Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro and salt. Pulse several times until ingredients have been broken down into a smooth sauce. Place in the fridge until ready to use.
• Remove cheese cups from muffin tin and place on a tray or platter. Place a few tablespoons of taco meat in each cup, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any other preferred toppings (salsa, guacamole, shredded cheese, etc.).