Grilled Cheese Crisps

2 large (9 or 10-inch) plain or flavored flour tortillas
2 cups (8 ounces) shredded taco blend or mild Cheddar cheese

Toppings:
1/4 teaspoon crushed red pepper
1 to 2 teaspoons chopped fresh oregano

Place 1 tortilla on grid over medium, ash-covered coals. Grill, uncovered, about 30 seconds or until lightly browned and crisp. Turn, sprinkle with 1 cup cheese, and grill 1 minute longer to crisp bottom and melt cheese. (Cheese will continue to melt after grilling.)

Transfer to cutting board; cut into 8 wedges.

Sprinkle with half of pepper and oregano. Repeat with remaining ingredients. Serve immediately.

Makes 16 wedges.