EL CHARRO CHEESE CRISP
These are now famous all over Arizona, made famous many years ago by my favorite El Charro Restaurant in Tucson. At El Charro, they make huge 14-16" tortillas to serve four; at home, we can just use 10" tortillas and over lap them to make one large one, or just make more than one! These are great for sitting around and munching while you sip a Margarita!
Heat Scale = Mild
Serves 4
4 Flour Tortillas (10-inch)
Butter or margarine -- softened
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar cheese
1/4 cup chopped fresh or canned Jalapeno or roasted Anaheim Chiles
(You can also use a 4-oz.can chopped Green Chiles)
Preheat oven to 425 degrees. Spread butter lightly over one side of tortillas and place tortillas on greased 16-inch pizza pan or cookie sheet, buttered side up. Overlap as needed to cover entire surface. Seal overlapping edges with water. Bake 3-4 minutes or until tortillas begin to brown. Combine cheeses and spread evenly over tortillas to cover surface. Sprinkle chiles over all. Bake 5-7 minutes or until cheese is melted. Cut pizza-style into serving pieces and serve immediately.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved