TUCSON CHEESE CRISPS

Tucson Cheese Crisps image

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"

Provided by Hey Jude

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 653.7, Fat 41.7, SaturatedFat 24.6, Cholesterol 113, Sodium 1092.8, Carbohydrate 35.3, Fiber 3.3, Sugar 4.6, Protein 34.7

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