Cheese Crisp, Roasted Jalapenos, Pico de Gallo

By á-73576

Extra Pico de Gallo may be served on the side. Finished Cheese Crisps may be sliced pizza style and served as a appetizer for sharing

Ingredients

• 1 large flour tortilla
• 1/2 teaspoon oil, brushed across the top of the tortilla and around the edges
• 1/2 cup shredded cheddar or a mix of cheddar and jack cheeses, or more, as preferred
• 1 roasted jalapeno, skinned, seeded and cut into pieces (directions below)
• 2 tablespoons Pico de Gallo, plus extra on the side if desired (recipe below)
• Pico de Gallo
• 5-6 ripe tomatoes, seeded and chopped into very small pieces
• 1 jalapeno, or other hot pepper, seeded and diced
• 1 small onion, diced
• 1-2 teaspoons fresh lime juice
• 2 teaspoons cider or wine vinegar
• 3/4 teaspoon kosher salt, more or less to taste
• 3 tablespoons chopped fresh cilantro
• Roasted Jalapenos or Hot Green Chili Peppers
• 2 jalapenos or hot green chili peppers

Details

Servings 1
Cooking time 10mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Preheat oven to 350 degrees. Place flour tortilla on a pizza or cookie sheet, brush oil all across and around edges. Sprinkle tortilla with shredded cheese, and, roasted jalapenos if using. Cook approximately five minutes until cheese is melted and begins bubbling. Transfer cooked Cheese Crisp to a plate topping the center with a spoonful of Pico de Gallo, if serving as an appetizer snack, use a pizza cutter to cut into slices. Serve hot immediately.

Pico de Gallo
Mix all ingredients together in a bowl and chill, covered, at least an hour so that flavors blend.

Roasted Jalapenos or Hot Green Chili Peppers
Preheat oven to 350 degrees. Roast jalapenos or other hot green chili peppers in a small shallow dish for approximately twenty minutes until blistering and softened. Pull out stem, remove seeds and peel skin, cutting the pepper into thin small pieces.