Crispy Cheese Pickle Tacos

First, prepare the ranch-soaked pickles. Add one packet of ranch seasoning mix directly into the jar of pickles. Close the lid and shake well to combine. Let them soak for at least a few hours or overnight for best flavor.

Heat olive oil in a non-stick skillet over medium heat.

Sprinkle the shredded cheese into the hot pan in an even, circular layer.

Allow the cheese to melt and fry until it's bubbly and the edges are golden brown and crispy.

Place 3-4 slices of the ranch-soaked pickles on one half of the melted cheese circle.

Using a spatula, carefully fold the empty half of the cheese over the pickles to create a taco shape.

Remove the pickle taco from the pan and serve immediately with pickle ranch dressing for dipping.