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A cheese crisp is a crunchy open-face quesadilla that is an Arizona favorite!! They are quick, easy, and perfectly dippable.
A crunchy cheese crisp is perfect for dipping into a bowl of fresh red Homemade Salsa or green Salsa Verde. Guacamole is also a crowd-pleaser!
We Love This Family Favorite!
The Arizona 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 Mexican-style dish all over Arizona and surrounding areas, although it’s not necessarily a traditional dish.
Cheese crisps are an insanely popular appetizer or after-school snack at our house! We’ve enjoyed them my entire life and now enjoy them as a quick dinner or serve it as a side dish with our favorite Mexican dinners.
Why we love it:
- A tasty twist. It is similar to a Cheese Quesadilla, except that a quesadilla is folded over and pan-fried until toasted and warm throughout.
- Irresistible I have yet to meet a child (or adult) who doesn’t love this crispy Mexican appetizer.
- Top with your favorites. Start with the cheesy tortilla and add your favorite toppings.
Few Ingredients
- Tortillas – Large thin flour tortillas are used for this recipe. The thinner the better because they create the crispiest result.
- If using Tortilla Land tortillas, be sure to cook first.
- For pre-cooked tortillas, LaLa’s Traditional Style Flour Tortillas work well.
- Homemade Flour Tortillas are our very favorite.
- Alternative tortillas like gluten-free or cauliflower tortillas may take longer to crisp up.
- shredded cheese – Any cheese that melts well can be used. I used Colby Jack cheese for this recipe but any of your favorites will work like Oaxaca cheese, Chihuahua cheese, Mozzarella cheese, Monterey Jack cheese, Cheddar cheese, or Pepper Jack cheese.
- butter
- diced green chiles
How to Make a Cheese Crisp
- PREP. Preheat your oven to 350°F with a rack in the middle.
- TORTILLA. Butter the tortilla making sure to cover the entire surface and place 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 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.
- SERVE! Take out, cut up, and enjoy warm. Repeat with additional cheese crisps. Make them plain or spice them up with green chilis.
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.
Topping + Serving Tips
- Some topping ideas include:
- veggies. fresh corn, sliced olives, roasted red peppers, sliced jalapeno, avocado, diced tomatoes, shredded lettuce, and green onion
- protein. grilled and thinly sliced chicken or steak
- seasonings. sprinkle on smoked paprika, chili powder, garlic powder, or black pepper
- add heat with crushed red pepper flakes
- toppings. sour cream or Homemade Salsa
- Dipping. Cheese crisps are perfect for dipping in Chili’s Salsa, Guacamole, Bean Dip Recipe, Chipotle Ranch, or Avocado Cream Sauce.
- Serve alongside. They also make great appetizers to pair with Chicken Quesadillas, Bean Chimichangas, Mexican Lasagna, Chicken Flautas, or Tostadas.
Storing Tips
- STORE. Store leftover cheese crisps in an airtight container in the refrigerator for 2-3 days.
- FREEZE. Place in a Ziploc freezer bag for 1-2 months.
- To reheat. 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.
For More Mexican Recipes:
Cheese Crisp
A cheese crisp is a crunchy open-face quesadilla that is an Arizona favorite!! They are quick, easy, and perfectly dippable.
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.
Video
Notes
STORE. Store leftover cheese crisps in an airtight container in the refrigerator for 2-3 days.
FREEZE. Place in a Ziploc freezer bag for 1-2 months.
To reheat. 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.
Nutrition
Calories: 554kcal, Carbohydrates: 3g, Protein: 20g, Fat: 52g, Saturated Fat: 31g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 740mg, Potassium: 128mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1593IU, Vitamin C: 3mg, Calcium: 615mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!