1. 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.
2. Bake for five minutes and remove from oven. Cheese slices should be golden brown and starting to bubble slightly.
3. 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. 
4. While cups are cooling, prepare the Jalapeno Cilantro Sauce.

To prepare the sauce:

1. 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. 

2. 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.
3. 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.).