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Cheese Crisp Quesadilla

  • Author: Abbe Odenwalder
  • Prep Time: 10
  • Cook Time: 10 Minutes
  • Total Time: 20 Minutes
  • Yield: 4 Servings 1x
  • Category: Appetizer/Main Course
  • Method: Baking
  • Cuisine: Mexican/American

Description

The cheese crisp may look like a quesadilla, but it is not. Never folded and always crisp, found mostly in Arizona…you need to know about this!

  • 4 Large Flour Tortillas (I use Trader Joe’s largest, thinnest tortillas-about 9″ diameter.)
  • Butter to spread on both sides of the tortilla – About 2 T
  • 1 c shredded sharp Cheddar cheese
  • 1 c shredded Jalapeno Jack cheese (not processed)
  • 1/4 c chopped fresh, but roasted green chilies or 1 4 oz can, drained
  • 3 minced scallions
  • 3-4 T of chopped cilantro

instructions

  1. Preheat oven to 425. On a cookie sheet or on an ovenproof plate, place tortillas that have been buttered on both sides. Bake about 4 minutes or until tortillas have begun to brown. Remove from oven.
  2. Combine cheeses and spread evenly over tortillas. Sprinkle with green chilies. Bake 5-7 minutes or until cheese is well melted.
  3. Top with cilantro and scallions for garnish. slice into wedges.

Scale

Ingredients

  • 4 Large Flour Tortillas (I use Trader Joe’s largest, thinnest tortillas-about 9″ diameter.)
  • Butter to spread on both sides of the tortilla – About 2 T
  • 1 c shredded sharp Cheddar cheese
  • 1 c shredded Jalapeno Jack cheese (not processed)
  • 1/4 c chopped fresh, but roasted green chilies or 1 4 oz can, drained
  • 3 minced scallions
  • 34 T of chopped cilantro

Instructions

  1. Preheat oven to 425. On a cookie sheet or on an ovenproof plate, place tortillas that have been buttered on both sides. Bake about 4 minutes or until tortillas have begun to brown. Remove from oven.
  2. Combine cheeses and spread evenly over tortillas. Sprinkle with green chilies. Bake 5-7 minutes or until cheese is well melted.
  3. Top with cilantro and scallions for garnish. slice into wedges.

Keywords: Cheese Crisp Quesadilla