Tucson Cheese Crisp
A giant flour tortilla griddled until crackling-crisp and blanketed in melted cheese, a Tucson specialty distinct from a quesadilla.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large skillet or comal
- •Spatula
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 25
- carbs
- 30
- protein
- 15
- calories
- 410
Instructions
- 1
Warm a thin layer of oil in a large skillet or on a comal (flat griddle) over medium-high heat.
- 2
Place a flour tortilla flat in the skillet. Do not fold it.
- 3
Spread a thin layer of refried beans across the tortilla if you are using them.
- 4
Scatter an even layer of shredded cheese across the whole tortilla, all the way to the edges.
- 5
Sprinkle roasted green chile over the cheese.
- 6
Cook for 3-5 minutes. The edges should turn deep golden and crisp, and the cheese should fully melt.
- 7
Slide the crisp onto a cutting board. Add pico de gallo on top.
- 8
Cut the crisp into wedges with a pizza cutter. Serve it right away while it is still crisp.
Chef's tips
Use only a little oil so the tortilla gets crisp instead of greasy. Cover with a lid briefly if the cheese needs more time to melt.
Storage
Best eaten immediately; does not store or reheat well as the crisp texture is lost.
Reheating
Re-crisp briefly in a dry skillet if needed, though texture will not fully return.
Common mistakes to avoid
- •Folding the tortilla like a quesadilla, which ruins the crisp texture.
- •Adding too much oil, which makes the base greasy instead of crisp.
Serving suggestions
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