Cheese Crisps

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Slice the poblano pepper into thin strips.

3. 3

   Heat a skillet over medium high heat with olive oil.

4. 4

   Add the sliced poblano and saute for 5 minutes until the skin of the poblano starts to blister.

5. 5

   Remove from skillet and set aside.

6. 6

   In the same skillet, add the pork chorizo and saute until fully cooked and browned.

7. 7

   Remove and set aside.

8. 8

   Place each of the small tortillas on a baking sheet.

9. 9

   Spread 1 teaspoon of butter on each tortilla.

10. 10

    Place the baking sheet into the oven and let the tortillas toast.

11. 11

    It will take about 5-7 minutes but keep your eyes on them.

12. 12

    Once the edges start to turn golden brown, remove from the oven.

13. 13

    Place 1/4 cup of cheese on each of the tortillas and place back into the oven for about 3 minutes until the cheese has melted.

14. 14

    Remove from oven.

15. 15

    Top with scallions, poblano peppers and chorizo if desired.

No additional tips available.