Arizona Cheese Crisp with Green Chile Ranch Salsa

One of the great joys of living in Tucson, Arizona occurs in the late summer and early autumn when vendors roast Hatch green chiles in spinning steel cages set over an open fire outside the entrances of Fry’s Food Stores. I recommend roasting fresh Hatch chiles at home if you don’t have the same opportunity. Thank you Fry’s Food Stores for sponsoring this recipe!

Follow Fry’s Food Stores on Instagram @frysfoodstores for local chile roasting updates and information.

slices of flour tortilla cheese crisp with mexican blend cheese roasted green chile strip, cilantro leaves and ranch spiral.
Prep Time: 10 minutes
Cook Time: 10 minutes
Roasted Hatch Green Chile Cheese Crisp with Chile Ranch Crema Salsa
Servings: 8 slices


  • 1 12-inch pizza pan
Southern Arizona restaurants started selling cheese crisps more than 50 years ago, and it’s become a staple of our local Sonoran-style cuisine. My version is topped with green chile strips, cilantro leaves, and served with a creamy Ranch and roasted Hatch green chile sauce.
Two six-inch flour tortillas can be substituted for one 12-inch flour tortilla.



  • In a high-speed blender, combine 4 roasted green chiles, crema and ranch dressing powder and blitz until smooth. Using a funnel if needed, transfer to a food-safe squeeze bottle. Refrigerate until ready to use.
  • Preheat the oven to 350°F. Place the tortilla flat on a pizza pan or baking sheet. Using a paring knife, poke 8 to 10 small slits about 1/8-inch-long in the tortilla to prevent puffing in the oven. Bake for 5 minutes or until lightly browned and slightly crisped. A few small bubbles may occur.
  • While the tortilla is baking, cut the remaining 2 roasted chiles lengthwise into 8 to 10 strips approximately ½-inch thick.
  • Remove the tortilla from the oven and cover it generously with cheese. Arrange the chile strips on top then bake another 3 to 5 minutes, or until the cheese is melted and starting to bubble.
  • Garnish the cheese crisp with cilantro leaves if using and squeeze the roasted green chile ranch drizzle in a spiral pattern over the top. Cut the tortilla into wedges with a pizza cutter or long knife and serve immediately with extra green chile crema sauce on the side.
    recipe for Arizona style Southwestern flour tortilla cheese crisp with Mexican blend cheese roasted green chile strip, cilantro leaves and ranch spiral.


This recipe was sponsored by Fry's Food Stores who will offer free recipe cards featuring this and other Hatch chile recipes at select locations. 
Course Appetizer, Side Dish, Snack
Cuisine Sonoran, Southwestern, Tucson Sonoran Style Mexican
Keyword green chile cheese crisp recipe, green chile cheese crisp with green chile ranch salsa recipe, Green chile crema salsa recipe, Hatch green chile recipes, Jackie Alpers recipes, Tucson, Arizona cheese crisp recipe

Order Jackie's Cookbooks

The Unofficial Yellowstone Cookbook Cover
cover of The Unofficial Elf Cookbook by Jackie Alpers. Treat every day like Christmas with recipes inspired by the classic film "Elf".
The Unofficial Elf Cookbook by Jackie Alpers
About Jackie Alpers
Jackie Alpers International Photography Awards Honorable Mention
International color awards nominee medal