Equipment
Ingredients
Base
- 1 flour tortilla, large (20-25cm)
- 10 ml vegetable oil
Toppings
- 30 g cheddar cheese, shredded
- 30 g monterey jack cheese, shredded
- 25 g green chiles, diced, canned
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 538 kcal
- Protein
- 20 g
- Carbohydrates
- 36 g
- Fat
- 35 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 749 mg
- Saturated Fat
- 15 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 140 mg
- Calcium
- 548 mg
- Iron
- 4.2 mg
- Magnesium
- 27 mg
- Phosphorus
- 384 mg
- Zinc
- 2.3 mg
- Vitamin A
- 260 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.25 mg
- Niacin
- 2.9 mg
- Folate
- 68 mcg
- Water
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven broiler to high. Prick the tortilla all over with a fork to prevent it from puffing up into a balloon while frying.
Heat the oil in a cast iron skillet over medium-high heat. Once shimmering, add the tortilla.
Fry the tortilla for about 1-2 minutes per side until it is rigid, golden brown, and crisp.
Remove from heat. Evenly sprinkle the shredded Cheddar and Monterey Jack cheeses over the tortilla, extending to the edges. Scatter the drained green chiles on top.
Place the skillet under the broiler for 1-2 minutes, watching closely, until the cheese is bubbly and slightly browned.
Slice into wedges and serve immediately while the cheese is molten and the base is crisp.
Chef's Notes
- For the most authentic Sonoran flavor, use a very thin flour tortilla rather than the thick 'soft taco' style often found in supermarkets.
- Do not cover the pan with a lid to melt the cheese; trapping steam will instantly ruin the crispness of the fried base. Use radiant heat (broiler/oven) only.
- A blend of cheeses is key: Cheddar provides sharpness and color, while Monterey Jack offers superior melting and creaminess.
Storage
Troubleshooting
Tortilla is soggy
Cause: Oil was not hot enough or green chiles were too wet
Fix: Place on a wire rack in a 175°C/350°F oven for 3-5 minutes to re-crisp
Prevention: Ensure oil shimmers before adding tortilla; pat chiles dry with a paper towel
Cultural Context
The cheese crisp is a regional specialty of Arizona, particularly Tucson, where it is a staple appetizer distinct from a quesadilla. While quesadillas are folded and soft, the cheese crisp is always open-faced and baked or fried until it holds its shape like a pizza.
