ARIZONA CHEESE CRISP
I've been going through the Simply Recipes archives lately, updating recipes that seemÂa bit neglected and in need ofÂa little love. Here's one of my favorites from my motherâ??what she calls aÂ"Sonoran Quesadilla,"Âknown in Tucson, Arizona where they're from as "cheese crisps". Unlike our usual stove-topÂquesadillaÂmadeÂwith corn or flourÂtortillas and jack cheese, cheese crispsÂare open-faced, and made with very large flour tortillas, thatÂare toasted with butter and cheddar cheese, and often topped with strips of mild green chiles. According to my Tucson-native mom, these open-facedÂquesadillas areÂmade with especially large, thin, flour tortillasÂthatÂyou couldÂfindÂin Sonora, the northernmost state of Mexico. Typically they areÂserved on a large platter, sometimes cut like a pie, for everyone to share. They are crispy, buttery, and absolutely delicious. The tortillas one uses to make cheese crisps are much thinner than the sturdy burrito-sized flour tortillas we found to make these. It just means we need to cook them a little longer to get them crispy. Don't pile on the cheese too much; as with pizza, doing so will weigh down the result.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Using the convection setting of your oven
- Cook the plain buttered tortilla for aboutÂ6 minutesÂor until it begins to get lightly toasted. (Check on the timingÂfor your particular oven.)
- My motherÂwill use her oven's convection setting when she makes these cheese crisps. For convection, she'll put the buttered tortilla into a cold oven and heat on convection at 375°F for 7 to 10 minutes. Then she'll sprinkle the cheese and return the quesadilla to the oven for a couple more minutes.
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