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!
| Classic Cheese Crisps |
- 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.
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These look flat-out amazing! I’m a sucker for any type of cheesy food so I can totally see how these can be addicting.
Yum- like a fancy nacho! Cheesy goodness!
The moment I finished reading this post, I went straight to the kitchen and made 4 of these for me and my two teenage sons. SO freaking delicious…..especially the crispy bits of cheese that fell onto the baking sheet. =)
These look great! Then again anything with cheese, chorizo and peppers does!
Cheese and chorizo?! Count me in!! Can’t wait to try these!
I’m going to have to agree with you here. These snacks probably make up 65 percent of my body’s chemistry. I think I ate a version of this every day for at least twenty years…so that’s saying a lot. I like these crisps A LOT. (just like you!)
On the list of “world’s perfect foods” this would easily make the top 5 !! This is, hands down, my son’s favorite after workout treat – yep, I am pretty much keeping the tortillaria in my neighborhood in business!!
Cheese Crisps! Aren’t they the best?! I had no idea that you were from Tucson… me too!
I’m so happy to see you remember authentic cheese crisps. They have become an endangered species around here, since quesadillas came along.
Thanks for the memory.
I love how simple this is! Yum!
I just made these. Something about melted cheese on tortillas spoke to me on a deep level. It’s been over 100 degrees in this state for a month and I haven’t turned my oven on. Except for cheese crisps. It’s how much I love cheese.
I got addicted to cheese crisps back in the seventies. The very best were served at a Mexican restaurant in Payson, smothered with green chile pork. Heaven on a plate. Thanks for the instructions.
I want to marry these!
Hello from Australia! I discovered your amazing website via Pinterest. I just made these cheese crisps and they have as you stated, changed my life. Wow! I added a dollop of guacamole on top with a dash of salsa. I am hosting a Mexican dinner party next weekend and i am going to make teeny cheese crisps for canapes. Im going to try your pulled pork sliders on friday night, this blog is amazing.
Thanks again!
Where do you get small tortillas? Or do you cut larger ones? Thanks!
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