Classic Cheese Crisp
Super crispy and cheesy, these are easy to make as a snack or for lunch served with a green salad.
Yield
2 servingsPrep
5 minCook
24 minReady
29 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas (8 inch)
burrito size |
*
|
| 2 | teaspoons |
butter
melted |
|
| ¾ | cup |
mexican cheese
shredded blend (I use Sargento) |
* |
| 2 | tablespoons |
jalapeño pepper
pickled, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
flour tortillas (8 inch)
burrito size |
*
|
| 1E+1 | ml |
butter
melted |
|
| 177 | ml |
mexican cheese
shredded blend (I use Sargento) |
* |
| 3E+1 | ml |
jalapeño pepper
pickled, chopped |
|
Directions
Preheat oven to 325℉ (160℃).
Line a large baking sheet with foil or parchment. Place a wire rack on top of it.
Brush each side of each tortilla with a little butter and place them on the wire rack.
Bake for 20 minutes, flipping halfway through.
Remove from oven and top with the cheese. Sprinkle each with half of the chopped jalapenos.
Turn oven to 500 degrees. Bake the topped tortillas another 3 to 4 minutes, until cheese is melted and bubbling (watch so it does not burn).
Cut into wedges and serve immediately.
