ARIZONA CHEESE CRISP
3 (or more) medium flour tortillas
1/2 lb. Oaxaca cheese, shredded
1/2 lb. Monterey jack cheese, shredded
1/3 lb. anejo cheese, grated
1/2 lb. poblano peppers, roasted, peeled, sliced
1/4 C. cilantro, finely chopped
Oil (for frying)
Preheat oven to 350ÂºF.
Roast poblanos and remove skins and seeds. Slice into
thin decorative slices.
In large fry pan fry tortilla in oil until golden brown. Drain
well on paper towels. Place on baking sheet. When tortilla
has cooled and hardened, cover with a thin layer of Oaxaca
cheese and a thin layer of jack cheese. Crumble anejo on top
and sprinkle with cilantro. Arrange pepper slices on top. Bake
for 5 minutes or just until cheese has melted. Remove from
oven and use pizza cutter to slice into individual portions.