Open-faced quesadillas toasted with butter and cheese.
Typically they are served on a large platter, sometimes cut like a pie, for everyone to share.
They are crispy, buttery, and absolutely delicious.
Elise Bauer
It just means we need to cook them a little longer to get them crispy.
(SeeHow to Roast Chiles over a Gas Flamevideo.)
Then de-seed them and cut them into strips.
Elise Bauer
Spread the butter all over the top of the tortilla, all the way to the edges.
The butter is important for the flavor of a cheese crisp, so don’t leave it out!
Bake the plain buttered tortilla for about 6 minutes or until it begins to get lightly toasted.
Elise Bauer
(Check on the timing for your particular oven.)
Remove the tortilla from the oven and sprinkle with the cheddar cheese, leaving about 1/2-inch from the edges.
Add strips of green chiles in a star pattern if you want.
Elise Bauer
Remove from oven and eat!
My mother will use her oven’s convection setting when she makes these cheese crisps.
Then she’ll sprinkle the cheese and return the quesadilla to the oven for a couple more minutes.
Elise Bauer
