Cheese Crisp Recipe

1. Prepare vegetables

Place the diced tomatoes, diced onion, minced jalapeño, and chopped cilantro in a medium bowl.

2. Add the lime juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir gently to combine. Taste and adjust seasoning (add more salt or lime if desired). Let rest at room temperature for 10–15 minutes to allow flavors to meld while you make the cheese crisp.

3. Heat pan

Place a 10–12 inch nonstick or cast iron skillet over medium heat. Add 1 tsp vegetable oil and 1 tablespoon unsalted butter. Swirl the pan until the butter is melted and begins to foam but not brown, about 1 minute.

4. Assemble

Lay one flour tortilla in the hot skillet. Sprinkle 3/4 cup (about half the shredded cheese) evenly over the tortilla, leaving a small 1/4 inch border so the cheese can crisp. Season the cheese lightly with 1/8 tsp salt.

5. Top with the second tortilla, pressing down gently so the top tortilla makes contact with the cheese.

6. Cook until crisp

Cook 2–3 minutes, watching the bottom tortilla. When the underside is golden-brown and the cheese begins to melt, carefully flip the assembled crisp using a wide spatula. Cook an additional 2–3 minutes until the second side is golden and the cheese is fully melted and bubbling. If the tortilla browns too quickly before cheese melts, lower heat to medium-low and cover the pan for 30–60 seconds to help the cheese melt through.

7. Finish and slice

Transfer the cooked cheese crisp to a cutting board. Let rest 1 minute to firm up slightly, then use a sharp knife or pizza cutter to slice into 4 wedges.

8. Serve the wedges immediately with spoonfuls of pico de gallo on top or on the side. Add optional garnishes (sour cream and lime wedges) as desired.