Classic Cheese Crisps
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tsp olive oil
- 4 small flour tortillas
- 2 scallions, sliced
- 1 poblano pepper sliced
- 1/2 cup pork chorizo
- 4 tsp butter
- 1 cup of mexican cheese shredded (i used a blend of cheddar, queso quesadilla and oaxaca)
- Carbohydrate 154.052837499995 g
- Cholesterol 10.167708317065 mg
- Fat 27.367077076746 g
- Fiber 9.29999971389771 g
- Protein 24.9101979166023 g
- Saturated Fat 8.12611332938435 g
- Serving Size 1 1 serving (305g)
- Sodium 1935.24562495641 mg
- Sugar 144.752837786098 g
- Trans Fat 1.43413833289151 g
- Calories 972 calories
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. Remove and set aside.Place each of the small tortillas on a baking sheet. Spread 1 tsp 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.Serve immediately.
