Cheese Crisps are my life. Literally. They probably make up about 50% of my body because they are pretty much all I ate until I turned 16. Growing up in Tucson, AZ (where the original cheese crisps is rumored to be invented) it’s pretty hard to stay away from these little treats. It’s pretty much an open faced flour tortilla, smeared with a little butter, toasted in the oven and then smothered with cheese, toasted again and voila – a cheese crisp!! I kid you not, these will change your life. If you’ve never had one before you need to run to the store immediately, pick up the ingredients and make them. Because they are a.w.e.s.o.m.e. And if you’re feeling jazzy – then you can sprinkle on a few of your favorite toppings like scallions, sauteed poblano peppers and some spicy chorizo. (drool)
Here are some plain cheese crisps. They are pretty much heaven. You could serve them just like this and people would be begging you to make them again.
Maybe you sprinkle on a few sliced scallions. Or some cilantro. Perhaps some chives. Whatever floats your boat.
As an Arizona girl, I had to add some peppers. It was only right.
And then I finished it off with some chorizo. Be still my heart. I literally couldn’t control myself when I made these. I just wanted to keep eating them. But then I remembered they were for a party and people were coming over in 20 minutes and I needed to stop stuffing my face and get myself cleaned up because there may or may not have been cheese and chorizo all over my clothes. Don’t judge.
Promise me you’ll make these immediately. Okay, I’ll even wait 24 hours. But you’ve gotta do it. They will rock your world!
- 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, shredded (I used a blend of Cheddar, Queso Quesadilla and Oaxaca)
- 2 scallions, sliced
- Preheat oven to 350 degrees F.
- Slice the poblano pepper into thin strips.
- Heat a skillet over medium high heat with olive oil. Add the sliced poblano and saute for 5 minutes until the skin of the poblano starts to blister. Remove from skillet and set aside.
- In the same skillet, add the pork chorizo and saute until fully cooked. Remove and set aside.
- Place each of the small tortillas on a baking sheet. Spread 1 tsp of butter on each tortilla. Place the baking sheet into the oven and let the tortillas toast. It will take about 5-7 minutes but keep your eyes on them. Once the edges start to turn golden brown, remove from the oven.
- Place 1/4 cup of cheese on each of the tortillas and place back into the oven for about 3 minutes until the cheese has melted. Remove from oven.
- Top with scallions, poblano peppers and chorizo if desired.
- Serve immediately.