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Looks delicious. From Phoenix and my mother worked at mexican restaurants durning my childhood. We loved going to the restaurants to get a Pepsi and a cheese crisp. Nothing like it. Crispy, buttery, and cheesey. I always believed the difference is quesadillas are grilled, cheese crisps are baked. Quesadillas, the tortilla is not previously cooked, cheese crisp, the tortilla is crisped before the cheese is added. Either way, delicious.
They are crispy, buttery, and absolutely delicious.
The tortillas one uses to make cheese crisps are much thinner than
the sturdy burrito-sized flour tortillas we found to make these. It just
means we need to cook them a little longer to get them crispy. Don’t
pile on the cheese too much; as with pizza, doing so will weigh down the
result.
If you want to have green chiles on your quesadilla (they are optional), you can either roast your own (use Anaheims, Hatch, or Poblano) or use canned whole green chiles.
To roast your own, blacken them over a gas stove, on a grill, or under a broiler, then put the chiles in a covered bowl for a few minutes, then rub off the blackened skin.
(See How to Roast Chiles over a Gas Flame video.) Then de-seed them and cut them into strips.
Ingredients
One large, burrito-size (13-inch diameter or larger) flour tortilla
1 Tbsp butter
1/2 cup of grated cheddar cheese
1 or 2 roasted green chiles, peeled, seeded, cut into strips (optional)
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dan
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