Cheese Crisp

I first saw this recipe in the Tulsa Tribune way back when. It’s been one of my standby recipes all these years. People love it because it’s just like eating a mini cheese pizza. You can also put as much or as little as cheese to top it off.

The trick is to crisp the tortilla in the pan before you place the ingredients on it and put it under the broiler.

I will sometimes have one or two for dinner when I’m feeling way too lazy to cook.

Buen Apetito!

12” Flour Tortillas
Shredded Mexican cheese – Cheddar and/or 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 recipe is one from the Chicago Tribune and was adapted from Danny Mena, Hecho en Dumbo, Manhattan. This sauce is also good 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.

Here is another Salsa Verde recipe option that you do not have to cook. You’ll never buy it again once you see how easy it is to make and just how much better it is made from scratch.

 

4 oz. tomatillos, husked and rinsed
4 cloves garlic
2 medium white onions, quartered
2 jalapeños, stemmed
1 tsp. sugar
1 bunch cilantro, stemmed
Kosher salt and freshly ground black pepper, to taste

Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan; cover with water by 1". Bring to a boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.

Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature.