Tucson Cheese Crisps

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"

• Ready In: 25 mins
• Serves: 2

Ingredients

• Salad Topping

• 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

• Crisps

• 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

Directions

1. Preheat the oven to 400°.
2. Combine the salad topping ingredients in a small bowl.
3. 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.
4. Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.
5. Transfer the tortilla to a platter and spoon on the salad topping.
6. Serve the crisp immediately, breaking off pieces of the tortilla to eat it.