If You're Sick Of Making Regular Quesadillas, Try An Arizona Cheese Crisp

If you've made one too many quesadillas lately, it might be time to switch things up without straying too far from what you love. An Arizona cheese crisp is the perfect middle ground. It's got the melty cheese, the toasty tortilla, and the comforting feel of a hearty quesadilla, but the preparation and presentation are just different enough to make it feel fresh.

This regional favorite from the Southwest is like a close cousin to the quesadilla, but instead of folding over a filling, the cheese crisp starts with a large flour tortilla laid out flat, brushed generously with butter, and baked or broiled until golden and crunchy. Then it gets topped with a thick layer of shredded cheddar cheese (the go-to for the best grilled cheese) and, often, a few strips of mild green chiles. After a quick trip back into the oven, you've got something melty, crisp, and possibly your new favorite go-to snack or meal (or both — they're really that good).

If you're like me, sometimes you want to get straight to cooking without much preparation, and that's exactly what you get with Arizona cheese crisps, which is another way they differ from a quesadilla. You're not trying to manage a flip in a hot skillet or worrying about uneven heating on the stovetop. The tortilla lies flat the entire time, so the cheese melts evenly across the surface, and the edges get perfectly browned and crisp with no burning to speak of.

The flavor also hits a little differently than a quesadilla. Since it's typically made with sharp cheddar rather than a mild jack or mozzarella, the cheese flavor is more pronounced. Add in the buttery base and the varying heat from different kinds of chiles, and you've got something that's rich, savory, and a little spicy without being heavy. It also bakes up with a bit more crunch, which is great if you prefer a crisp bite instead of the chewiness that quesadillas can sometimes have.

This dish is ideal when you want to feed a group without hovering over the stove. You can bake multiple crisps at once, cut them into wedges like flatbread, and set them out with hot sauce, sour cream, or salsa on the side. It's just as good as a casual dinner as it is an easy appetizer for game night or a backyard hang.

Cheese crisps have been around for decades in parts of Arizona, especially in Tucson and Phoenix. While they haven't reached the same nationwide popularity as the quesadilla, they've held onto a loyal fan base for good reason. They're budget-friendly, fast to make, and easy to customize. And since they rely on just a few ingredients, you can always tweak them based on what's in your fridge. 

And if a little more spice is what you're looking for, add jalapenos or a sprinkle of chili powder. For a cheesier finish, mix in some pepper jack or Monterey jack alongside the cheddar. You can even layer on thin-sliced tomatoes or olives before baking for a little extra flavor and texture. Because they stay open-faced, cheese crisps are also a great canvas for experimenting with toppings without worrying about them spilling out like they would in a folded quesadilla.

Since they're baked and not pan-fried (as opposed to deep-fried; there's a difference), cleanup is also a breeze; there's no worrying about melted cheese stuck to a skillet or a greasy spatula. All you have to do is clean your baking sheet and you're on your way. So if you're feeling bored with the same old quesadilla, give Arizona cheese crisps a go. They've got all the gooey, cheesy satisfaction you love, but with a fresh take that's just as quick and even easier to pull off.