Cheese Crisp

Being from Wisconsin, I love cheese. My kids love cheese, and pretty much everyone I have ever met loves cheese. Sure, I have met possibly one, or three people who do not like cheese, and I am certain I questioned that in my head, but I quickly got past that thought, and realized that cheese is great.

Cheese goes great with most anything. A cheese and cracker, a cube of cheese with wine, warm cheese with fruit, a grilled cheese, and I could continue on and on with why cheese is so awesome.

Arizona Cheese Crisp Recipe

There is one simple appetizer that I have always loved. A crisp tortilla with baked cheese, and for me, a little topping of thinly sliced jalapeno peppers. I am not sure what it is about this snack, or meal, if you will, but the great textures of the cheese and tortilla, with a subtle heat of the pepper, really makes this a top favorite dish.

Many people like to fry the large flour tortilla, but I prefer to place mine in a preheated oven to achieve the same crispiness, plus it is a bit more healthy.

Ingredients:

  • Large flour tortillas
  • Mixed shredded cheeses (cheddar, monterey jack)
  • Toppings, optional (sliced jalapeno or serrano peppers, onions, cilantro)

Two to three ingredients. How simple is that? Begin by preheating your oven to 375 degrees. Place a large tortilla on the oven rack, and cook in the oven for about 5 minutes, or until it becomes golden. Once you have reached that state, remove the tortilla from the oven, and place about 3/4 cup of the mixed cheese onto the top of the tortilla. Place back in the oven, and cook until the cheese is completely melted. If you want, place under the broiler for about one minute until it gets really nice and bubbly.

Remove the tortilla from the oven, and add a few optional ingredients. In my case, jalapeno slices, as I love that cheese and pepper combination. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Cheese Crisp

  1. I still have memories of my first cheese crisp at a small family Mexican restaurant way outside of the city of Phoenix. Back then, there was hardly anything there, now it’s been hugely developed. Anyways, that was the tastiest meal a young child could have… so good that I still remember how yummy it was decades later! That one was presented on a huge flour tortilla the size of a pizza.

  2. Cheese is my world! I actually have dreams about cheese and when I wake up, sometimes sprinkle cheese on my cereal. I live for cheese. Great site by the way.

  3. I grew up in Tucson, late 60’s through mid 70’s, and we (us kids) ate cheese crisps whenever our mom would let us turn on the oven! Our favorite topping was always smothering the thing in salsa within a few moments of it coming out of the oven!
    I still eat them today although the microwave oven has replaced the hot oven… dont frown on that! There is a trick to getting them crispy right out of the microwae…. you need to air cool them! Use either a stout cookie rack, or since I have a gas stove, I use the grate above the burner. Dont forget the salsa!

  4. My husband grew up in Philly and calls these cheese crisp. I grew up in Central Texas and we call them tostadas (baked or fried). But, as rose is a rose on the name game front.
    They are delicious! Thanks!

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