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My husband thought I was strange making this out in TN but he finally understood when we went to visit my hometown in North Phoenix recently. This was on the menu every place we went (even the non Mexican places). This truly is one of those arizonian dishes you just can’t find anywhere else in the US. Good memories. Thank you for sharing!
You’re welcome Tiffany! I’m surprised this hasn’t reached more places outside of Arizona, it’s so good!
AHMAZING!! Took me right back to my childhood in my beloved Arizona! We continued to make these after moving to Texas and now in Florida, but we could never find those huge, thin, beautifully-perfect tortillas like we had in AZ. I remember the first time I saw a “tortilla” in Texas as a child I said, “Oh, look, baby tortillas!” Everybody cracked up…but it was true! lol . Thank you so much for this!! Now if I can just find someone who will mail me some of those perfect tortillas!! :)
Grew up in Phoenix (Camelback High class of 84) but have lived in Florida for last 12 years … have not yet found a decent Mexican restaurant with “proper” food (Sonoran style). Found this recipe & was “yes!!!” … made them for dinner & was not disappointed. Thank you for sharing the recipe brought back GOOD memories
I’m so glad you liked them Dsprout!
So much yum! When I was little my uncle used to take me to the original Garcia’s for cheese crisps and to this day I absolutely love them. Valle Lune has a really good cheese crisps too.
Great replica of an amazing snack.
So glad you like it Ted!
Camelback High Class of ’67 in Phoenix: my girlfriends and I would go to a small Mexican restaurant at the corner of Camelback Road and Central or 1st Ave after school (probably on Friday) – order a Grande Cheese Crisp – it was about $1.25 – huge – delicious always – accompanied by the bottle of hot sauce on the small Formica table – Heaven!!
Your mama is right, as usual. I love your Sonoran cooked salsa recipe too. It tastes like it came from the same kitchen as the cheese crisp. Monica Flin’s recipe is cookef at higher temperature and without butter. Both are great. Viva Tucson. I’m a native too.
Being from Phoenix, we grew up eating these, 70 years later, still one of my favorite foods. the only thing I do differently is chop the green chilies and sprinkle them all over the top.
Born and raised in Phoenix. I love cheese crisp and introduced them to my Ohio native husband and he loves them. We decided to move to Ohio and he was so put out that we will never again be able to go to a Mexican Restaurant and order a cheese crisp before the meal lol! So thanks for the recipe! Definitely making this for my family.
I moved to Tucson, AZ in 1959.
The original Casa Molina was on Broadway and is still there. The was also one on 1st Avenue at the Rillito River in the 70’s. Not there now.
When I got back every September I eat at the Casa Molina De Norte on Campbell Avenue and have to order a 1/2 Cheese Crisp, Green Corn Tamale and eat buffet on Sunday.
Also there is Macayo’s Mexican Table on 7040 East Broadway Blvd. which I order Green Corn Tamales and always bring back to Amarillo, TX several dozen.
Nobody in Amarillo, TX serves a Cheese Crisp or Green Corn Tamales.
My father grew up in Yuma. These are something we had on Christmas this year! I forgot the name of the restaurant he would have these at, they are now my sons favorite!
I live in Tucson AZ and had no idea cheese crisps were a local thing. I can’t imagine anyone not liking these. I like to add diced onion to mine.
I grew up in Bullhead City, Arizona, and this was my favorite item at the local Mexican restaurant. Even my stepdad, who was a complete meat-and-potatoes guys, loved these. Thanks!
Oh my god. You have tapped in to one of my favorite memories of childhood in Kearny AZ. I have never seen them anywhere else and I’ve never quite been able to replicate the recipe; but you have opened my eyes with just one word – BUTTER. Not to mention those chiles draped over the top and that elusive, thin, crispy tortilla.
I think my family used to make trips to Nogales and would get tortillas (it was an embarrassingly long time ago now). You’ve made me slightly homesick and DEFINITELY hungry for cheese crisps.
I had already eaten lunch, but saw this and just had to try them. So I made two… My tortillas were a bit thicker, so I increased the temp to 375 and added one extra minute, but did everything else just like it says. Even here in Phoenix, if you go to a regular Sonoran establishment with no pretensions, we call ’em cheese crisps. It’s only when they are trying to make it fancy do they call them quesadillas! Don’t forget the hot sauce though! Not the same without it.
Must have learned this recipe when at ASU in the 70s – been making them since then. I have always used butter and call mine ‘Mexican Pizza’ (didn’t know what they were called). They are really good with a side of homemade salsa and some sour cream. Yum!
I remember calling these “cheese tostadas” when we used to go to… Karichimaka?…in Tucson, out by the airport, IIRC. This would have been in the early 70s. They used to put them on little stands on top of the candle on the table to keep them warm.
Oh how I miss this treat. The butter is the key. Pinterest has a recipe for Sonoran tortillas. I am in Heaven!
I was a kid in Tucson, my dad was stationed at Davis-Monthan AFB and a big night out for our family was to go to Casa Molina. At the time I was crazy and didn’t like Mexican food EXCEPT for the cheese crisps. I’ve wised up since, of course, but here in Houston this delicacy remains unknown. Too bad. I think they would be enormously popular. Thanks for the recipe!
Looks delicious. From Phoenix and my mother worked at mexican restaurants durning my childhood. We loved going to the restaurants to get a Pepsi and a cheese crisp. Nothing like it. Crispy, buttery, and cheesey. I always believed the difference is quesadillas are grilled, cheese crisps are baked. Quesadillas, the tortilla is not previously cooked, cheese crisp, the tortilla is crisped before the cheese is added. Either way, delicious.