Arizona Chorizo Chili Cheese Crisp
Arizona cheese crisp is my first memory of Southwestern food. A friend’s sister moved to Arizona in the
70s and brought back a simple cheese crisp recipe of melted cheddar cheese on a fried tortilla. I
thought I was in heaven. This recipe takes that simple classic snack and adds our favorite ingredient –
CHILI. We’ve used chorizo to make an easy chili base and Chihuahua cheese, which is available
everywhere. We’re topping it with a green chili sour cream that can easily double for a great dip with
corn chips.















Level of Difficulty: Medium

Serves 6.

Lineup:
1 cup sour cream
1 (4 oz.) can chopped green chilies
½ teaspoon coarse salt
¼ teaspoon black pepper
1 lb. ground round
1 (10 oz.) package chorizo
1 tablespoon chili powder
1 (8 oz.) can tomato sauce
2 cups canola oil
6 flour tortillas
3 cups shredded Chihuahua cheese
1 cup minced green onions
1 cup chopped tomato

Playbook:
Preheat the oven to 350°.

In a small bowl, mix sour cream, green chilies, salt and pepper. Refrigerate until ready to serve.

In a medium skillet, brown the ground round with the chorizo. Drain very well. Add chili powder and
tomato sauce and bring to a simmer. Cook for 10 minutes, stirring often. Set aside.

In a large skillet, heat the canola oil to 375 °. Fry the tortillas in the hot oil, 1-2 minutes per side or until
golden brown. Drain on paper towels.

Arrange the fried tortillas on baking sheets. Sprinkle ½ cup shredded Chihuahua cheese over each
tortilla. Layer ½ cup reserved chili mixture over cheese. Bake for 5 minutes or until cheese is melted.

To serve, top with reserved green chili sour cream, green onions and diced tomatoes.