Appetizer: United States – Arizona, Southwestern United States – Cheese Crisp

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 2 min

Total 25 min

Ingredients

- 4 large thin flour tortillas (10–12 in / 25–30 cm)
- 4 cups (16 oz / 454 g) sharp cheddar cheese, coarsely shredded
- 1/2 cup (4 oz / 115 g) roasted diced green chiles (Hatch chile preferred; drained if canned)
- 1 small jalapeño, thinly sliced (optional)
- 2 tbsp (30 ml) vegetable oil or melted butter
- 1/4 tsp (1.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (120 ml) sour cream or Mexican crema, for garnish
- 2 green onions, thinly sliced
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 lime, cut into wedges
- Hot sauce, for serving (optional)

Instructions

Short Description:
An Arizona-style open-faced tortilla topped with melted sharp cheddar and roasted green chiles, baked until the tortilla edge becomes crisp and the cheese blistered. Served hot and cut into wedges for sharing.

Regional Notes:
This Sonoran-influenced Cheese Crisp uses a large, thin flour tortilla (rather than a corn tortilla) and sharp cheddar, a common local choice in Arizona. Roasted Hatch or canned green chiles and optional sliced jalapeño reflect the regional Southwestern heat and flavor, distinguishing it from a closed quesadilla.

1. Preheat the oven to 450°F (232°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.
2. Arrange the tortillas on the prepared baking sheet. Brush the top side of each tortilla lightly with vegetable oil or melted butter to encourage browning and crisping.
3. Evenly distribute 1 cup (4 oz / 115 g) shredded cheddar onto each tortilla, leaving a 1/2-inch (1.3 cm) border. Scatter the roasted diced green chiles over the cheese and arrange jalapeño slices atop if using. Season lightly with salt and pepper.
4. Bake on the middle rack until the cheese is fully melted and the tortilla edges are golden and crisp, 8–12 minutes. If you prefer more blistering on top, switch to broil for the final 1–2 minutes—watch closely to prevent burning.
5. Remove the baking sheet from the oven and let the crisps rest 1–2 minutes so the cheese sets slightly. Dollop sour cream or crema in a few spots, then sprinkle with sliced green onions and chopped cilantro.
6. Using a sharp knife or pizza cutter, cut each cheese crisp into 6–8 wedges. Serve immediately with lime wedges and hot sauce on the side.