This recipe is from the Tulsa Tribune and I have been making these since Tommy was really little. I love this recipe because it is so simple and good. Cheese Crisps are a perfect treat for ravenous kids and also a great first course for a Mexican dinner party.
The key to making them crispy is to place the tortilla in a fry pan and crisp it on both side then top with cheese and place under the broiler. Always in that order because the pre-crisping makes this recipe a real sensation.
As in Mexico, never eat a cheese crisp without Salsa Verde. I got use to topping mine with just a pinch of salt because that’s the way they ate them in the market in Guadalajara and at the restaurant next to the University.
Cheese Crisp:
12” Flour Tortillas
Shredded Mexican cheese – a mix of Cheddar and Jack Cheese
Place tortilla in a fry pan over medium heat and crisp on both sides. Place the tortilla on a cookie sheet and top with cheese. Place under the broiler and cook until the cheese melts and it is a little brown around the edges.
You can put other toppings on these little Pizzas but I like it just with cheese.
This particular Salsa Verde recipe is a recent one from the Chicago Tribune and was adapted from Danny Mena, Hecho en Dumbo, Manhattan. This sauce is also really excellent on fish tacos.
Salsa Verde:
3 tablespoons vegetable oil
2 pounds tomatillos, papery husks removed, cut in half
8-12 Serrano chilies (depending on heat tolerance)
½ onion, peeled
1 garlic clove
6 whole sprigs cilantro, stems included
Lime Juice
Salt
In a wide skillet, heat oil until shimmering but not smoking
Add tomatillos, chilies, onion (cut side down) and garlic.
Cook over medium-high heat, turning often, until vegetables are browned, turning to black and seared on all sides.
Add cilantro and puree with blender until smooth, adding a little water if needed.
Season to taste with salt and lime juice.
The sauce should be tart and spicy but rounded in flavor.
Bon Appetit!
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