Equipment
Cast iron skillet or heavy frying pan
Fork
or Knife point
Tongs
Broiler or Oven
Ingredients
1 serving
Base
- 1 flour tortilla, large (20-25cm)
- 10 ml vegetable oil
Toppings
- 30 g cheddar cheese, shredded
- 30 g monterey jack cheese, shredded
- 25 g green chiles, diced, canned
Nutrition (per serving)
538
Calories
20g
Protein
36g
Carbs
35g
Fat
1g
Fiber
1g
Sugar
749mg
Sodium
Method
01
Preheat your oven broiler to high. Prick the tortilla all over with a fork to prevent it from puffing up into a balloon while frying.
02
Heat the oil in a cast iron skillet over medium-high heat. Once shimmering, add the tortilla.
03
Fry the tortilla for about 1-2 minutes per side until it is rigid, golden brown, and crisp.
3mLook for: Golden brown spotsFeel: Rigid and crisp
04
Remove from heat. Evenly sprinkle the shredded Cheddar and Monterey Jack cheeses over the tortilla, extending to the edges. Scatter the drained green chiles on top.
05
Place the skillet under the broiler for 1-2 minutes, watching closely, until the cheese is bubbly and slightly browned.
2mLook for: Bubbling cheese with browned specks
06
Slice into wedges and serve immediately while the cheese is molten and the base is crisp.
Chef's Notes
- For the most authentic Sonoran flavor, use a very thin flour tortilla rather than the thick 'soft taco' style often found in supermarkets.
- Do not cover the pan with a lid to melt the cheese; trapping steam will instantly ruin the crispness of the fried base. Use radiant heat (broiler/oven) only.
- A blend of cheeses is key: Cheddar provides sharpness and color, while Monterey Jack offers superior melting and creaminess.
