Cheese Crisp
A cheese crisp is a crunchy open-face quesadilla that is an Arizona favorite!! They are quick, easy, and perfectly dippable.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course, Snack
Cuisine: American, Mexican
Servings: 2
Author: Lil' Luna
- 2 large burrito-sized tortillas, (at east 13inch diameter)
- ¼ cup butter
- 1½ cups shredded Colby Jack cheese
- ¼ cup diced green chiles
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.
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.
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