Green Chile Cheese Crisps

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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6 corn tortillas
1 cup of green chile sauce
8 oz. Mexican style shredded cheese


Preheat oven to 350F.

Stack the corn tortillas and cut them into 6 wedges with a sharp knife and scatter them all over a oven-proof platter. Spoon the chile sauce evenly over the tortilla wedges and cover with the cheese. Bake the tortillas for 5-6 minutes, until the cheese is melted and bubbly.

Serve while piping hot.