Arizona Cheese Crisp
A buttery baked tortilla topped with cheddar and optional green chiles makes a crisp, melty snack with barely any prep.
Prep 5 min · Cook 8 min · Total 13 min · Makes 1 cheese crisp
Ingredients
- One large, burrito-size flour tortilla
- 1 Tbsp butter
- 1/2 cup of grated cheddar cheese
- 1 or 2 roasted green chiles, peeled, seeded, cut into strips, optional
Directions
- Put a rack in the middle of the oven, then heat it to 350 degrees F. Set the flour tortilla on a large baking sheet; a dark cookie sheet or baking sheet is the best choice here. Spread the butter over the top of the tortilla, taking it right to the edge. That butter is part of the flavor, so do not skip it.
- Bake the buttered tortilla, without any toppings yet, for about 6 minutes, just until it starts to look lightly toasted. Check the timing against your own oven.
- Take the tortilla out of the oven and scatter the cheddar over the top, leaving about 1/2-inch bare around the edge. If using green chiles, arrange the strips in a star pattern.
- Put the tortilla back in the oven for 2 more minutes, or until the cheese is fully melted. Remove it from the oven and eat.
- For a convection version, start the buttered tortilla in a cold oven, set convection to 375 degrees F, and heat for 7 to 10 minutes. Sprinkle on the cheese, then return it to the oven for a couple more minutes.