Happy Monday! I don’t know about you but I am so glad football season is back. Sundays are best enjoyed with multiple NFL games and lots of good food. Yesterday I resumed my #TracyTastesAmerica project by visiting my next stop, which is the state of Arizona. While I have never really been there expect for driving through on my way to Florida from California, I have always been intrigued by it beauty and diverse culinary scene. While broswing recipe ideas on Pinterest, I came across a recipe for Arizona Cheese Crisps from the blog, Everyday Southwest. The photo of gooey, cheesy goodness caught my eye and I knew it would be the perfect snack for Sunday Night Football. Easy to prepare and definitely a crowd pleaser, Arizona Cheese Crisps are simply open-faced flour tortillas that are baked, topped with shredded cheese and, if you like heat, peppers. They were made famous by El Charro Café in Tucson, Arizona. If I ever make it to Tucson, El Charro is on my list of places to visit.
Can I just tell you how easy these are? All you do is place flour tortillas on a wire rack placed in a cookie sheet. Brush with melted, unsalted butter and bake for about 20 minutes at 350.
Once the tortillas are nice and crisp, top with shredded cheese and if desired, onions or peppers. When choosing your cheese, you want to go with something that melts nicely but feel free to use what you like. I used a Mexican blend by Sargento since it was on sale at the local market. I also diced up a poblano pepper to give it a little kick. Simply turn the oven up to 500 and bake for about 5 minutes, or until the cheese bubbles.
Remove from the oven and slice with a pizza cutter before serving.
Super easy and delicious, these are great for your next big game day.
I am so glad I stumbled upon this recipe and am looking forward to exploring more of what Arizona has to offer. I hope you have a great week and if you are looking for something easy to make for tonight’s Monday Night Football double header, this is it.
- 4 flour tortillas
- 4 teaspoons unsalted butter (melted)
- 2 cups of shredded Mexican Cheese (you can use any blend, I chose the Mexican blend from Sargento)
- Diced green pepper (I used a Poblano)
- Preheat oven to 325.
- Brush tortillas with butter on each side. Place tortillas on a wire rack on a baking sheet and bake for 20-25 minutes, turning halfway through.
- Remove tortillas from oven and top with shredded cheese and chiles (if desired).
- Turn oven to 500.
- Return tortillas to oven and bake for 5 min.
- Use a pizza cutter and slice into wedges. Enjoy!