2 tbsp. butter
1 c. shredded cheddar or cheddar blend
1 tbsp. diced green chilis
To start you’ll need an oversized authentic flour tortilla. The best kind are the brands that feel like they are coated in flour, and look like they just jumped off the griddle. Avoid tortillas with sheen, these are not authentic. Using a fork poke holes gently on both sides of the tortilla making sure to puncture the bubbles well. This will help prevent the air expanding in those bubbles and crisping in the oven. I prefer a pizza pan as they heat up quickly and help brown from the bottom as the broiler does the work up top.
Have you tried an authentic Arizona cheese crisp before? I’m a native Arizonan, so I grew up enjoying cheese crisps at home and in restaurants. What recipes are unique to your region?
Agness of Run Agness Run
This is a palatable and crispy recipe, Kelly! Can’t wait to give it a try!
I am also an AZ dweller & native. I grew up with my dad making these & couldn’t remember exactly how he did it. Thanks for the recipe & instructions. I do know that he didn’t use butter, but I will try it both ways.
When I was growing up we never used butter either. When we lived in Tucson though our favorite little Mexican restaurant always had the best flaky and buttery cheese crisps I had to recreate.