Cheese Crisp

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.

1. 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. 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. 3

   Bake for 8–10 minutes, or until the edges are golden and crisp and the cheese is fully melted and bubbling.

4. 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.

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