Easy Classic Cheese Crisp
photo by Lynn in MA
- Ready In:
- 2 (8 inch) burrito-size flour tortillas
- 2 teaspoons butter, melted
- 1 cup shredded Mexican blend cheese (like Sargento's)
- 2 tablespoons chopped pickled jalapeno peppers
- Preheat oven to 325 degrees. Line a large baking sheet with foil or parchment. Top with a large wire rack.
- Brush each side of each tortilla with a little of the melted butter. Place them on the rack and bake for 20 minutes, flipping halfway through.
- Top with the shredded cheese and chopped jalapenos.
- Return to oven and turn up to 500 degrees. Continue to bake for 3-4 minutes, until cheese is melted and bubbling (watch so as not to burn).
- Cut into wedges and serve immediately.
Questions & Replies
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Well, I must say, this was a nice change for me. I made 3 for lunch today for hubby & I. I've been making Cheese Crisps for 30 years and never once thought about "baking" them. I've always made them in a skillet on the stove-top. I've always used the same ingredients that Lynn does (I put the jalepeno's "under" the cheese) and always serve them with Pace Picante Sauce drizzled over the top. YUMMY! I used my own Recipe #513631 to make these. I liked this "baked" method because I can make more than one at a time (as I do with the skillet method). If only making one for myself, I will probably still use the skillet rather than heating up the oven, but this is a great way to make 3 at a time. Thanks for posting. (Made for PAC 2014)
RECIPE SUBMITTED BY
<p>Intermediate cook/baker who likes to think she can take on almost any recipe and likes to re-create recipes. Always game for new ethnic and exotic recipes. My Bible: Joy of Cooking. <br /><br />Love traveling to Mexico.</p>