Cheese Crisps Recipe

Prepare vegetables

Seed and finely dice the tomatoes and red onion. Mince the jalapeño (remove seeds if you want milder heat). Chop the cilantro and place all in a medium mixing bowl.

Add the lime juice, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil (optional). Stir gently to combine. Taste and adjust seasoning. Let rest at room temperature for at least 10 minutes while you make the crisps so flavors meld.

Preheat and prepare tortillas

Preheat oven to 400°F (200°C). Cut each flour tortilla into 6 wedges (like slicing a pizza) to make triangular crisps. Lightly brush one side of each wedge with a thin film of olive oil.

Season cheese

In a bowl, combine the shredded Colby Jack with ground cumin, chili powder, 1 tsp salt, and 1/4 tsp black pepper. Toss to distribute spices evenly.

Assemble on baking sheet

Line a baking sheet with parchment paper. Place tortilla wedges oil-side down in a single layer, leaving a little space between pieces. Sprinkle about 2 tablespoons of the seasoned cheese evenly over each wedge (use all cheese across the wedges).

Bake until crisp

Bake in the preheated oven 6–10 minutes, rotating the pan halfway through, until cheese is melted, edges of tortillas are golden and crisp, and cheese has started to brown slightly. Watch carefully to avoid burning.

Cool to crisp

Remove baking sheet from oven and let crisps cool on the sheet for 2–3 minutes; they will firm up as they cool. Transfer to a wire rack to finish cooling so bottoms remain crisp.

Arrange the cooled cheese crisps on a serving platter. Spoon pico de gallo onto each crisp or serve the pico in a small bowl for dipping.

Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the pico or crisps. Serve immediately to preserve crunch.