Growing up in Tucson meant many things, but perhaps the most important was that a Classic Cheese Crisp was everyones go-to snack! These were pretty much available at any restaurant and are, in fact, my true definition of the perfect meal. Well that and this homemade chipotle salsa which pairs perfectly with this dish!
If you've never heard of a Cheese Crisp before - today is the day. Consider this the first day of the rest of your life. It's a buttered flour tortilla that gets baked until just slightly toasted and then loaded with cheese, baked again, and then served with salsa and guacamole. It's basically an open faced quesadilla and it is truly one of the most perfect creations you'll ever have. We used to make these every day after school and they will forever be near and dear to my heart. Big should out to El Charro for making these a staple early in our lives!
Cheddar is the most classic for a cheese crisp, obviously. But I've been known to do Pepper Jack or Colby Jack from time to time and it's equally as delish.
Classic Cheese Crisp
For the Cheese Crisp:
- 1 large burrito size flour tortilla (13-inch diameter or larger)
- 1 tablespoon unsalted butter
- ½ cup grated cheddar cheese
- Preheat your oven to 350°F with a rack in the middle.
- Butter the flour tortilla all the way to the edges. Transfer to a baking sheet.
- Bake the plain buttered tortilla for about 6 minutes or until it begins to get lightly toasted.
- Remove the tortilla from the oven and sprinkle with the cheddar cheese, leaving about ½-inch from the edges. Return the tortilla to the oven and cook for 2 more minutes, or until all of the cheese has melted. Remove from the oven and eat with desired dipping sauces