Monterey Cheese Crisps Food

MONTEREY CHEESE CRISPS

Monterey Cheese Crisps image

Quick low-carb snack. I find that these work better than some similar recipes that use shredded cheese. The spices on these really 'pop' too - Yum!!!! I've also used Colby-Jack cheese, and it works great.

Provided by newspapergal

Categories Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

1 lb monterey jack cheese
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 400*.
Slice cheese into 1/4-inch-thick slices.
Place slices 3 inches apart on nonstick baking sheet.
Sprinkle with garlic powder and cayenne pepper.
Bake for 10 minutes or until golden brown - watch closely. Making sure they're golden brown is important - this will ensure they 'crisp' as they cool.
Leave crisps on baking sheet for 2-3 minutes, then carefully place crisps on paper towels to finish cooling.
These store well in an airtight container.

CHEESE CRISPS

Cheese Crisps image

Make and share this Cheese Crisps recipe from Food.com.

Provided by Bev I Am

Categories Cheese

Time 25m

Yield 70 cheese crisps

Number Of Ingredients 6

Ingredients

1 1/2 cups sharp cheddar cheese, grated
1/2 cup butter, softened
1 cup sifted flour
1/2 teaspoon salt
1 teaspoon red pepper
1/2 cup pecans, chopped

Steps:

Cream cheese and butter.
Add flour, salt and pepper.
Mix well.
Stir in pecans.
Flour hands and shape into 2 rolls, 1" in diameter.
Wrap in wax paper and chill overnight.
Preheat oven to 350.
Slice thin and bake for 10 minutes on an ungreased cookie sheet.
Cool.
Makes 70.

Nutrition Facts : Calories 33.3, Fat 2.7, SaturatedFat 1.4, Cholesterol 6, Sodium 41, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.9

TUCSON CHEESE CRISPS

Tucson Cheese Crisps image

This is an easy, delicious appetizer for two. Try to use the thinnest tortillas you can find as they work best in this. I found this in "The Border Cookbook"

Provided by Hey Jude

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 small tomatoes, preferably plum,chopped
2 -3 tablespoons chopped canned roasted mild green chilies
2 green onions, sliced
1 tablespoon minced fresh cilantro
1 dash vegetable oil
1 dash vinegar
1 large thin flour tortillas (12 inches or larger) or 2 medium thin flour tortillas (7-8 inches)
4 ounces cheddar cheese, grated
4 ounces monterey jack cheese, grated

Steps:

Preheat the oven to 400°.
Combine the salad topping ingredients in a small bowl.
Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.
Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.
Transfer the tortilla to a platter and spoon on the salad topping.
Serve the crisp immediately, breaking off pieces of the tortilla to eat it.

Nutrition Facts : Calories 653.7, Fat 41.7, SaturatedFat 24.6, Cholesterol 113, Sodium 1092.8, Carbohydrate 35.3, Fiber 3.3, Sugar 4.6, Protein 34.7

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