Game day snacks don't get any better!
I just have to say right off the bat that these crisps are SO GOOD.
They're just extra special – spicy, cheesy and just a little crunchy. It’s the perfect Mexican combo for any night of the week.
You can serve these as appetizers or a main with a side of rice or salad. Either way, they will get eaten so fast.
I served these to a big group with a side of guacamole and they were all gone within minutes. I blame it on the combo of chili, queso (YES!) and melty cheddar cheese. Plus, that extra crunch from the crispy tortillas gives everything a really great texture.
The good news is they're so easy to make. Here is how you do it:
Grab your ingredients.
Preheat oven to 350ºF and place each of the small tortillas on a baking sheet. Spread 1 teaspoon of butter on each tortilla.
Place the baking sheet into the oven and let the tortillas toast. It will take about 5-7 minutes, but keep your eyes on them. Once the edges start to turn golden brown, remove from the oven.
Meanwhile, combine the Progresso chili, cheese queso and Old El Paso green chilies in a bowl until combined.
Remove the tortillas from the oven and evenly divide the chili mixture over each.
Top with cheese and place back in the oven for another 10 minutes or until the cheese is melted.
Garnish with chopped cilantro and green onions and serve right away!