Serves 2 to 4

A cross between a Mexican pizza an an open-faced quesadilla, the cheese crisp is the perfect comfort food. Southern Arizona restaurants started selling the dish more than 50 years ago and it’s become a staple of our local “Sonoran Style” cuisine. I ditched the tortilla and came up with this super-cheesy, updated version of the dish that is grain-free, and thus gluten-free and low-carb as well. Parmesan is a hard cheese that crisps when melted, replacing the flour based tortilla. Serve the chipotle ranch on the side as a dipping sauce if you don’t have a squeeze bottle available. I used a blend of jack, cheddar, and queso quesadilla for the Mexican cheese blend. See more of the recipes I’ve developed for