Title:	Arizona Cheese Crisp
Category:	Southwestern
Sub-Category:	Mexican Meatless
Rating:

3 (or more) medium flour tortillas
1/2 pound Oaxaca cheese, shredded
1/2 pound Monterey jack cheese, shredded
1/3 pound anejo cheese, grated
1/2 pound Poblano peppers, roasted, peeled, sliced
1/4 cup cilantro, finely chopped
Oil (for frying)

Preheat oven to 350 degrees F.

Roast Poblanos and remove skins and seeds. Slice into thin decorative slices.

In large fry pan fry tortilla in oil until golden brown. Drain well on paper towels. Place on baking sheet. When tortilla has cooled and hardened, cover with a thin layer of Oaxaca cheese and a thin layer of jack cheese. Crumble anejo on top and sprinkle with cilantro. Arrange pepper slices on top. Bake for 5 minutes or just until cheese has melted. Remove from oven and use pizza cutter to slice into individual portions. Serve immediately.