Cheese Crisps with Avocado Salsa

Cheese Crisps are a way of life.

Cheese Crisps with Avocado Salsa

Growing up in Tucson, the supposed home of the Cheese Crisp, I’ve been around the Cheese Crisp block a time or two. Or twenty billion. It was my go-to after school snack. My breakfast of choice. My requested lunch. Basically anytime you are hungry, cheese crisps could be the answer.

I was also quite a pro cheese crisp crafter. I’ve honed skills over the past twenty some years and I still whip them up to this day. It’s a buttered and toasted tortilla that is then piled high with various cheeses and baked until melted and gooey. I like to top mine with a chunky avocado salsa because well hello, have you met me? Avocado is always the answer.

I like to make these with tortillas that are on the smaller side of things, but if you happen to go to Tucson, you’ll probably see some that are as big as a giant pizza! Oh, what I would do to be back there eating cheese crisps daily and being 14 years old with a crazy fast metabolism. Those were the days.

I may not be 14 anymore, and my metabolism might not be as fast as it once was, but I’m still down to enjoy a cheese crisp or two when the mood strikes! And this one is the best!

Cheese Crisps with Chunky Avocado Salsa

 

Cheese Crisps with Avocado Salsa

Cheese Crisps with Avocado Salsa

Ingredients

    For the Cheese Crisps
  • 4 small flour tortillas
  • 4 teaspoons butter, at room temperature
  • 1 cup shredded Mexican cheese (Cheddar, Queso Quesadilla, Oaxaca)
  • For the Avocado Salsa
  • 2 Hass Avocados
  • 1/2 red onion, finely chopped
  • 1 lime, juiced
  • 2 tablespoons chopped chives
  • Kosher salt and freshly cracked black pepper to taste

Instructions

    For the Cheese Crisps
  1. Preheat the oven to 350 degrees F.
  2. Place each of the small tortillas on a baking sheet. Spread 1 teaspoon of the butter on each tortilla. Place the baking sheet into the oven and toast for 8-10 minutes until golden brown. Remove the baking sheet from the oven.
  3. Place 1/4 cup of the Mexican cheese on top of each tortilla and place the baking sheet back into the oven for 3-4 minutes, until the cheese has completely melted. Remove the baking sheet from the oven and top the cheese crisps with the avocado salsa. Serve immediately.
  4. For the Avocado Salsa
  5. Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado onto a cutting board. Cut the avocado into a small dice and transfer to a bowl.
  6. Toss the avocado with the red onion, lime juice, and chopped chives and combine. Season with salt and pepper.
https://whatsgabycooking.com/cheese-crisps-avocado-salsa/

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19 Comments

  1. The great thing about these is that they are perfect for any meal. Love your tips on crisping them up so they don’t get soggy in the middle. Thanks for sharing!

  2. Avocado cutting tip I learned somewhere: slice in half lengthwise and remove pit. Cut in cubes or slices or whatever before (not after) removing from skin and then just scoop out — a lot easier!

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