TUCSON CHEESE CRISPS
This is an easy, delicious appetizer for two. Try to use the thinnest tortillas you can find as they work best in this. I found this in "The Border Cookbook"
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Combine the salad topping ingredients in a small bowl.
- Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.
- Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.
- Transfer the tortilla to a platter and spoon on the salad topping.
- Serve the crisp immediately, breaking off pieces of the tortilla to eat it.
Nutrition Facts : Calories 653.7, Fat 41.7, SaturatedFat 24.6, Cholesterol 113, Sodium 1092.8, Carbohydrate 35.3, Fiber 3.3, Sugar 4.6, Protein 34.7
ARIZONA CHEESE CRISP
The sloping sides of a wok allow you to easily curl the edges of the tortilla as it deep-fries. If you wish, you may deep-fry the tortilla flat in a large skillet.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pour oil into wok to depth of 1 inch. Place over medium-high heat until oil registers 360°F on deep-frying thermometer. Slide 1 tortilla into oil. Using 2 slotted spoons, gently hold center of tortilla down so oil flows over edges. When tortilla is crisp and golden on bottom, carefully tilt wok, holding tortilla in place with spoon, to cover edge of tortilla with oil; cook until lightly browned. Rotate tortilla as needed so entire edge is lightly browned. Remove from oil and drain on paper towels, curled side down. Repeat with second tortilla. Tortillas can be made up to 8 hours in advance. Cover loosely and let stand at room temperature.
- Preheat oven to 350°F.
- Place shells, curled side up, on baking sheet. Sprinkle each with half of the cheddar cheese; top each with half of the picante sauce. Sprinkle with Parmesan cheese. Bake, uncovered, 8 to 10 minutes or until cheeses melt. To serve, break into bite-size pieces.
- Chorizo Cheese Crisp: Remove casing from 1/4 pound chorizo sausage. Crumble sausage into large skillet; stir over medium-high heat until browned. Drain fat. Follow directions for Arizona Cheese Crisp but substitute chorizo for Parmesan cheese.
- Olive Cheese Crisp: Follow directions for Arizona Cheese Crisp but omit picante sauce and Parmesan cheese. Sprinkle 1/3 cup sliced pitted ripe olives and 1/3 cup diced green chilies over Cheddar cheese.
Nutrition Facts : Calories 149.5, Fat 11.2, SaturatedFat 7, Cholesterol 35.2, Sodium 465.2, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 9.9
CHEESE CRISPS
"The surprising crunch of these fun snacks makes them great for parties or anytime of day," assures Janelle Lee of Appleton, Wisconsin, who shares this simple, late-night recipe.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 32 servings.
Number Of Ingredients 6
Steps:
- In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.
Nutrition Facts : Calories 302 calories, Fat 21g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 430mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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