Cheese Crisp
A cheese crisp is a crunchy open-face quesadilla that is an Arizona favorite!! They are quick, easy, and perfectly dippable.
Servings: 2
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