Prep 15 mins
Cook 10 mins
This is an easy, delicious appetizer for two. Try to use the thinnest tortillas you can find as they work best in this. I found this in "The Border Cookbook"
- 2 small tomatoes, preferably plum,chopped
- 2 -3 tablespoons chopped canned roasted mild green chilies
- 2 green onions, sliced
- 1 tablespoon minced fresh cilantro
- 1 dash vegetable oil
- 1 dash vinegar
- 1 large thin flour tortillas (12 inches or larger) or 2 medium thin flour tortillas (7-8 inches)
- 4 ounces cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
- Preheat the oven to 400°.
- Combine the salad topping ingredients in a small bowl.
- Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.
- Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.
- Transfer the tortilla to a platter and spoon on the salad topping.
- Serve the crisp immediately, breaking off pieces of the tortilla to eat it.
A nice twist on the usual nachos. I used a pepper jack cheese instead of the plain Monterey jack. I love fresh salsa, and added salt and pepper to the tomato salad. This was a simple lunch for myself on a Saturday. It would be so easy to put together for drop in guests, too.
I made these crisps this past weekend, and served them as a side dish with chili. I used 1 t each of oil and vinegar, and those amounts were just right. Easy and very tasty, and a recipe I will use often.