A delicious and simple dish from Arizona that will literally rock your world! It’s so good!
Preheat oven to 350 degrees F.
Slice the poblano pepper into thin strips.
Heat a skillet over medium high heat with olive oil. Add the sliced poblano and saute for 5 minutes until the skin of the poblano starts to blister. Remove from skillet and set aside.
In the same skillet, add the pork chorizo and saute until fully cooked and browned. Remove and set aside.
Place each of the small tortillas on a baking sheet. Spread 1 teaspoon of butter on each tortilla. Place the baking sheet into the oven and let the tortillas toast. It will take about 5-7 minutes but keep your eyes on them. Once the edges start to turn golden brown, remove from the oven.
Place 1/4 cup of cheese on each of the tortillas and place back into the oven for about 3 minutes until the cheese has melted. Remove from oven.
Top with scallions, poblano peppers and chorizo if desired.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
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Main Courses
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5 Comments
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Laurie T on 1.29.2013
I am so going to make this on super bowl Sunday!
catrina on 1.28.2013
WOW! My mama was Mexican, and we made this all the time! Never knew they actually had a name. LOL We’d use any kind of cheese we had on hand and any kind of peppers from our garden. I’ve got a hankering for these again (now that I know what they’re called)!
Terri @ that's some good cookin' on 8.1.2011
These look and sound so good, I can taste them in my head. Soooo hungry.
cass1318 on 8.1.2011
Yay, someone else who refers to these as cheese crisps! I’m from Az and grew up on them but I get weird looks in UT when I say it. The poblano & chorizo really put these over the top though, looks delicious!
Lindsay {Eighty Twenty Dietitian} on 7.29.2011
We LOVE cheese crisps! My hubby’s from So Cal and his family made them a lot when he was growing up. Cheers!