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


  1. Place 1 tortilla on grid over medium, ash-covered coals.
  2. Grill, uncovered, about 30 seconds or until lightly browned and crisp.
  3. Turn, sprinkle with 1 cup cheese, and grill 1 minute longer to crisp bottom and melt cheese. (Cheese will continue to melt after grilling.)
  4. Transfer to cutting board; cut into 8 wedges.
  5. Sprinkle with half of pepper and oregano. Repeat with remaining ingredients.
  6. Serve immediately.

Makes 16 wedges.

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