Cheese crisps are an Arizona staple, especially for our family!
The cheese crisp (aka Sonoran Quesadilla) is said to have originated in Southern Arizona as a way to use leftover Flour Tortillas. It is a popular dish all over Arizona now and is one we’ve enjoyed our whole lives (we were raised on cheese crisps!)
This Cheese Crisp is also one of the first recipes I learned as a child. It’s simple, buttery (the secret trick), and loaded with melty cheese, making it one of the easiest and most satisfying snacks you can make. A large flour tortilla is left open and toasted until golden, topped with gooey Colby Jack and mild green chiles, then baked just until perfectly melted.
These are also an insanely popular appetizer in many Arizona restaurants, but are also great as an after school snack at our house! We’ve enjoyed them our entire lives and now enjoy them as a quick dinner or as a side dish. And we especially love to dip them into a bowl of fresh Salsa or Guacamole!
Why we think you’ll love it:
- A quick and easy favorite. It uses just a few simple ingredients and is ready in only 15 minutes!
- A tasty twist. It is similar to a Cheese Quesadilla, except that a quesadilla is folded over and pan-fried until toasted and warm.
- Irresistible I have yet to meet a child (or adult) who doesn’t love this crispy Mexican appetizer. It also makes a great side!
- Top with your favorites. Start with the cheesy tortilla and add your favorite toppings.
Cheese Crisp Ingredients
- Large burrito-sized tortillas (2, at least 13 inch diameter): Creates the crispy base and hold plenty of melted cheese. The thinner the better (we like LaLa’s Traditional Style Flour Tortillas), or use Homemade Flour Tortillas or alternatives like gluten-free or cauliflower tortillas (may take longer to crisp up).
- Butter (¼ cup): Adds richness and helps the tortilla toast evenly and turn golden.
- Colby Jack cheese (1½ cups, shredded): Melts smoothly and gives that gooey, stretchy texture. Or use Oaxaca cheese, Chihuahua cheese, Mozzarella cheese, Monterey Jack cheese, Cheddar cheese, or Pepper Jack cheese.
- Diced green chiles (¼ cup): Adds mild heat and extra flavor without overpowering the cheese.
- Serve with dip: Chili’s Salsa, Guacamole, Bean Dip Recipe, Chipotle Ranch, Avocado Cream Sauce, sour cream, or Homemade Salsa.
- Toppings: Grilled chicken or steak, red pepper flakes, sliced olives, roasted red peppers, sliced jalapeno, avocado, diced tomatoes, shredded lettuce, green onion, or fresh corn.
How to Make a Cheese Crisp
PREP. Preheat your oven to 350°F with a rack in the middle.
TORTILLA. Butter each tortilla, making sure to cover the entire surface, and place on a large, foil-lined baking sheet. Bake for about 5-10 minutes or until the tortilla is toasted.
CHEESE. Remove the tortilla from the oven and sprinkle each with ¾ cup cheese and ⅛ cup diced green chiles. Return to oven and bake for an additional 2-3 minutes or until the cheese has melted.
SERVE! Take out, cut up, and enjoy warm.
Air Fryer Directions
- Be sure that the tortilla will fit in your air fryer. If it’s too big, cut it into thirds or quarters.
- Lightly mist one side of the tortilla with cooking spray.
- Place the cheese and other toppings on the other side of the tortilla. Because these are thin, they will cook fairly quickly. Air fry at 350°F for only 2-3 minutes.
- Check and add more time if needed.
Kristyn’s Recipe Tips
- You want it crispy! Spread the butter evenly to get an even, crisp bake. Bake the tortilla first, then add toppings to avoid sogginess.
- Keep a close eye during the final bake so the cheese melts without overbrowning.
- Use freshly shredded cheese for the best melt.
- Slice with a pizza cutter for easy serving.
Cheese Crisp Recipe
Video
Ingredients
- 2 large burrito-sized tortillas, (at east 13inch diameter)
- ¼ cup butter
- 1½ cups shredded Colby Jack cheese
- ¼ cup diced green chiles
Instructions
- Preheat your oven to 350°F with a rack in the middle.
- Butter the tortilla making sure to cover the entire surface and place it on a large, foil-lined baking sheet. Bake for about 5-10 minutes or until the tortilla is toasted.
- Remove it from the oven and sprinkle with ¾ cup cheese and diced green chiles. Return to oven and bake for an additional 2-3 minutes or until the cheese has melted.
- Take out, cut up, and enjoy warm. Repeat with additional cheese crisps.
Notes
- You want it crispy! Spread the butter evenly to get an even, crisp bake. Bake the tortilla first, then add toppings to avoid sogginess.
- Keep a close eye during the final bake so the cheese melts without overbrowning.
- Use freshly shredded cheese for the best melt.
- Slice with a pizza cutter for easy serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for 2-3 days or in a Ziploc freezer bag for 1-2 months.
Place the cheese crisp on a cooling rack and then place the cooling rack onto a baking sheet. Preheat the oven to 350°F and bake them until warm and crisp. You can also use the microwave, but it takes away the crispiness of the dish.
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This recipe was first shared April, 2022.
If you’re looking for a quick dinner or snack, this is it! My kids devoured it.
oh, my, gosh! these are the best things to make when my friends and I want a little snack! thank you so much for sharing this amazing recipe
What a fun and delicious dish! My kids loved this as an after school snack!
Do you butter both sides of the tortilla for your cheese crisp or just the top?
I typically just butter the top, but you could do both if you love it extra buttery! 😉
Ingredients I kept on hand and easy to put together when I family and friends shows up. My guest Loves this delicious Mexican appetizer.
Delisous kids loved them
Yay! That’s always a success when the kids approve! 😉
Love this really simple recipe using ingredients I almost always have on hand. Used chopped jal Instead of the chiles. Sour cream was also a great accompaniment.
These are amazing and so easy!