Sunday, March 28, 2010

Cheese Crisps

This recipe is from the Tulsa Tribune and I have been making these since Tommy was really little. I love this recipe because it is so simple and good. Cheese Crisps are a perfect treat for ravenous kids and also a great first course for a Mexican dinner party.

The key to making them crispy is to place the tortilla in a fry pan and crisp it on both side then top with cheese and place under the broiler. Always in that order because the pre-crisping makes this recipe a real sensation.

As in Mexico, never eat a cheese crisp without Salsa Verde. I got use to topping mine with just a pinch of salt because that’s the way they ate them in the market in Guadalajara and at the restaurant next to the University.

Cheese Crisp:

12” Flour Tortillas

Shredded Mexican cheese – a mix of Cheddar and Jack Cheese

Place tortilla in a fry pan over medium heat and crisp on both sides. Place the tortilla on a cookie sheet and top with cheese. Place under the broiler and cook until the cheese melts and it is a little brown around the edges.

You can put other toppings on these little Pizzas but I like it just with cheese.

This particular Salsa Verde recipe is a recent one from the Chicago Tribune and was adapted from Danny Mena, Hecho en Dumbo, Manhattan. This sauce is also really excellent on fish tacos.

Salsa Verde:

3 tablespoons vegetable oil

2 pounds tomatillos, papery husks removed, cut in half

8-12 Serrano chilies (depending on heat tolerance)

½ onion, peeled

1 garlic clove

6 whole sprigs cilantro, stems included

Lime Juice


In a wide skillet, heat oil until shimmering but not smoking

Add tomatillos, chilies, onion (cut side down) and garlic.

Cook over medium-high heat, turning often, until vegetables are browned, turning to black and seared on all sides.

Add cilantro and puree with blender until smooth, adding a little water if needed.

Season to taste with salt and lime juice.

The sauce should be tart and spicy but rounded in flavor.

Bon Appetit!