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Cheese Crisp

Name: Cheese Crisp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 Large flour tortilla (30–35 cm); 150 g Cheddar cheese, grated; 50 g Pickled jalapeños, sliced

15 min (5 prep + 10 cook) Easy 2 servings Arizona, USA

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Giant flour tortilla baked flat with melted cheese, crispy like a pizza — an Arizona classic.

About this recipe

The Cheese Crisp is an iconic dish from Arizona, USA - a giant flour tortilla laid flat and topped with melted cheese in the style of a pizza. Unlike a traditional quesadilla, the tortilla is baked or cooked on a large flat griddle until perfectly crisp, with bubbling cheese on top. It can be garnished with pickled jalapeños, refried beans, guacamole, or grilled beef. A firm favourite in south-western American restaurants, especially in Tucson, where it is considered a local culinary heritage dish.

History & Origin

The Cheese Crisp was born in Mexican-American restaurants in Tucson, Arizona, in the mid-twentieth century. El Charro Café, founded in 1922, is credited as one of the first to popularise it. The idea was straightforward: use the oversized Sonoran flour tortilla - far larger than those found in central Mexico - and top it with cheese in the style of the Italian pizzas brought by immigrant communities. Today Tucson is a UNESCO Creative City of Gastronomy, and the Cheese Crisp features as one of its signature dishes.

Estimated cost

£3.90

Total cost

£1.95

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

22g

Protein

48g

Carbohydrates

28g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 220°C (or use a large dry griddle over medium-high heat). Place the large flour tortilla directly on the oven rack or on the dry griddle.
💡 A 30–35 cm tortilla gives the best result. You can find them at Latin American grocery shops.
2
Spread the grated cheese evenly across the entire surface of the tortilla, leaving a 1 cm border around the edge.
💡 The classic blend is half cheddar and half Monterey Jack. Oaxacan string cheese also works brilliantly.
3
Bake for 8–10 minutes, or until the edges are golden and crisp and the cheese is fully melted and bubbling.
4
Remove from the oven, add pickled jalapeños, and serve immediately, sliced into portions like a pizza.
💡 Eat straight away to enjoy the crispy texture - it loses its crunch as it cools.