Arizona cheese crisps made with extra large, thin flour tortillas, toasted with butter and cheese, and served with strips of mild green chiles.
If you want to have green chiles on your quesadilla (they are optional), you can either roast your own (use Anaheims, Hatch, or Poblano) or use canned whole green chiles. To roast your own, blacken them over a gas stove, on a grill, or under a broiler, then put the chiles in a covered bowl for a few minutes, then rub off the blackened skin. Then de-seed them and cut them into strips.
Preheat your oven to 350°F with a rack in the middle. Place the flour tortilla on a large baking sheet (a dark baking sheet or cookie sheet will work best. Spread the butter all over the top of the tortilla, all the way to the edges. The butter is important for the flavor of a cheese crisp, so don't leave it out!
Cook the plain buttered tortilla for about 6 minutes or until it begins to get lightly toasted. (Check on the timing for your particular oven.)
Remove the tortilla from the oven and sprinkle with the cheddar cheese, leaving about 1/2-inch from the edges. Add strips of green chiles in a star pattern if you want. Return the tortilla to the oven and cook for 2 more minutes, or until all of the cheese has melted. Remove from oven and eat!
My mother will 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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Serving Size: 1 Recipe (80g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 368 | ||
Calories from Fat: 300 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.4g | 45 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 99.8mg | 31 % | |
Sodium 491.6mg | 17 % | |
Potassium 68.1mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.9g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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