Ingredients
Scale
For each cheese crisp:
- 1 large tortilla (burrito sized)
- 1 small sweet pepper, sliced
- 1/2 of a fresh garden jalapeno, chopped fine
- 1 green onion (with greens), sliced thin
- About 1 cup shredded sharp cheddar cheese (or Mexican blend)
- 1 small garden fresh tomato, chopped
- For the top: fresh cilantro leaves and/or garden greens and more chopped tomato
Instructions
- Heat the oven to 425 F with pizza stone on the rack. Set the tortilla on the baking stone and let cook for about 5 minutes or until just lightly browned on the bottom. Slide the tortilla onto a pizza peel or flat cutting board and flip it over with a spatula. It should be crisp enough to easily flip it.
- On the browned side of the tortilla, sprinkle with pepper slices, jalapeno, green onion and then sprinkle with cheese. Top with tomato bits and slide back onto the pizza stone to cook for about 5 – 8 more minutes or until the cheese is melted and bubbly.
- Top with cilantro leaves and greens and/or more chopped tomato, if desired. Serve with your favorite salsa if you want a little more kick.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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