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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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I forgot to rate this recipe! I love it ! So fun and easy . I think it’s snack time! Going to make these right now! YUMMMMM!
I make these a lot! Love them! sometimes I add refried beans to the tortillas and/or sliced chicken.
That sounds delicious!!
OMG I can’t wait to try this. It looks so yummy 😁
This Cheese Crisp recipe is the best. My whole family loves them (even the picky eaters). So easy to prepare and so delicious.
I did try the crisp they were easy to make and a big hit with everyone My family loves Mexican food and love trying new dishes especially when they r as easy as this one loved them 🥰♥️♥️♥️♥️
My picky little guy loves these. Regularly requested for his lunch. So easy to accommodate him with easy recipes like this and a side of sour cream and/or pico.
Yes!! A recipe win when the littles approve too! 🙂
OMG!! Had a smidgen of green chilies left after trying to “doctor” some very bland “queso” the other night with ZERO idea how I’d use them up. Came across this recipe (via email) and just about jumped for joy!! Tried one for lunch and before I knew it, hubby and I had made enough to finish those chilies and have to open another can!!!
Hooray! So glad you were able to find this recipe to use up those chilies! 😉
Love love all of her recipes! This is a fam favorite and super easy! Love to make her salsa to go with it ♥️
This is a very tasty treat and/or super good to pile up on and make for dipping or loaded nachos !
Super delicious! We cut in small pieces and use as an appetizer.