Arizona Cheese Crisp
Quick Bite
An Arizona cheese crisp is a thin, open-faced, crispy flatbread. It is similar to a pizza but made with a flour tortilla topped with cheese, traditionally baked under a broiler or in an oven until the cheese is melted and the edges are crisp.
History
Most food historians trace the cheese crisp back to Tucson, Arizona, sometime in the mid-20th century. It is believed to have originated at El Charro Café, one of the oldest continuously operating Mexican restaurants in the United States, founded in 1922 by Monica Flin.
El Charro’s chefs began experimenting with a new way to serve tortillas: flat, open-faced, and baked with cheese. By the 1960s and 1970s, Tucson and Phoenix restaurants began putting cheese crisps on menus as signature starters.
Locals loved their simplicity, just butter, cheese, and a tortilla, and tourists started asking for them by name.
Fun Facts
- While similar to a quesadilla, the true Arizona cheese crisp is virtually unknown outside the state.
- Unlike a quesadilla, the cheese crisp is baked flat like a pizza.
- The flat baking style makes it crispy, crunchy, and perfect for slicing into wedges.
- Common toppings include green chiles, jalapeños, tomatoes, or onions.
- Purists often insist on plain cheese.
Where to Try
Recipe
Ingredients
Instructions
- Preheat your oven to 400°F / 200°C.
- Place tortillas on a baking sheet.
- Brush both sides lightly with melted butter.
- Sprinkle shredded cheese evenly over each tortilla.
- Add any optional toppings you like, such as tomatoes, jalapeños, onions, or green chiles.
- Bake in the preheated oven for 8–12 minutes, or until the cheese is fully melted and the edges of the tortilla are golden and crisp.
- Remove from the oven and let cool slightly.
- Slice into wedges like a pizza.
- Serve with salsa, guacamole, or sour cream if desired.
