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
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.
Makes 16 wedges.
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