Cheese Crisps with Avocado Salsa
Ingredients
For the Cheese Crisps
- 4 small flour tortillas
- 4 teaspoons butter at room temperature
- 1 cup shredded Mexican cheese Cheddar, Queso Quesadilla, Oaxaca
For the Avocado Salsa
- 2 Hass Avocados
- 1/2 red onion finely chopped
- 1 lime juiced
- 2 tablespoons chopped chives
- Kosher salt and freshly cracked black pepper to taste
Instructions
For the Cheese Crisps
- Preheat the oven to 350 degrees F.
- Place each of the small tortillas on a baking sheet. Spread 1 teaspoon of the butter on each tortilla. Place the baking sheet into the oven and toast for 8-10 minutes until golden brown. Remove the baking sheet from the oven.
- Place 1/4 cup of the Mexican cheese on top of each tortilla and place the baking sheet back into the oven for 3-4 minutes, until the cheese has completely melted. Remove the baking sheet from the oven and top the cheese crisps with the avocado salsa. Serve immediately.
For the Avocado Salsa
- Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado onto a cutting board. Cut the avocado into a small dice and transfer to a bowl.
- Toss the avocado with the red onion, lime juice, and chopped chives and combine. Season with salt and pepper.