Classic Cheese Crisps

Ingredients

• 1 poblano pepper, sliced
• 1 tsp olive oil
• 1/2 cup pork chorizo
• 4 small flour tortillas
• 4 tsp butter
• 1 cup of mexican cheese
• 2 scallions, sliced

Directions

1. Heat the oven to 350 degrees F. Cut the poblano pepper into thin strips. Warm the olive oil in a skillet over medium high heat, then add the poblano slices and cook for 5 minutes, until the skin begins to blister. Transfer the poblano out of the pan and put it aside.
2. Using that same skillet, cook the pork chorizo until it is fully done. Take it out of the pan and set it aside as well.
3. Arrange the small tortillas on a baking sheet. Coat each tortilla with 1 tsp of butter. Slide the baking sheet into the oven and toast the tortillas; this should take about 5-7 minutes, but stay close. When the edges begin to look golden brown, take them out of the oven.
4. Add 1/4 cup of cheese to each tortilla, then return the baking sheet to the oven for about 3 minutes, just until the cheese is melted. Remove from the oven.
5. Finish with scallions, poblano peppers and chorizo if desired. Serve immediately.