 |
| Fiesta Crispy Cheddar Stack |
Introduction
The shattering feeling when cheese has browned becomes a wooden, supple, and pleasantly crisp cheese is a feeling that cannot be verbalized and understood easily. The idea ‘Crispy cheddar stack’ was developed from that principle. I first came in contact with the essence of detachable ethers of cheddar cheese when I encountered a baew ‘cheddar cutlet’ that is served at a casual taqueria. Much to my delight, replacing the cheddar with something sharper thickens its consistency and texture, and along with cheddar cheese has the same punchy, delicious Mexican cheese flavors that sits gloriously on top.
This Crispy Cheddar Stack recipe gives people an approach of how to make an ‘easy crispy cheddar stack’ that is quick, Devastatingly delicious, and saves you the trouble of feeling bad for overthinking the cooking. The stack that combines crunch, cream, spices, and freshness, is bound to grab every bit of attention at game night. I will explain the ‘how to’ process of making the stack and show you how to discard the “cheddar cheese” and make your dish special in a way that you like most.
Ingredients
-Serves 4 stacks.
-To Make the Cheddar Crisps:
-200 g / 7 oz sharp cheddar, finely grated (about 2 cups)
-2 tsp / 5 g cornmeal or masa harina (optional, helps crispness)
For the layered dip:
-400 g / 14 oz canned refried beans or homemade (about 1 3/4 cups)
-200 g / 7 oz Pico de Gallo or fresh tomato salsa (about 1 cup)
-1 ripe avocado, sliced or mashed (150 g / 5.3 oz)
-60 ml / 1/4 cup sour cream, taco crema, (or any other creamy sauce)
-60 ml / 1/4 cup (optional)
-50 g / 1.8 oz pickled jalapeños, sliced or as fresh jalapeño to taste
-1 small red onion, sliced very thin (80 g / 2.8 oz)
-2 tbsp / 30 ml fresh lime juice
-1/2 cup / 15 g fresh cilantro, chopped
-salt and pepper to taste
-Optional: crumbled cotija or feta (30 g / 1 oz), sliced radish, or a drizzle of hot sauce as garnish.
-You can use a cheese that melts more easily instead of cheddar, and substitute black beans for refried beans where difficult to source.
Preparation steps
-Create cheddar cheese crisps.
The first thing you want to do is set your oven to a temperature of 200 degree Celsius / 400 degree Fahrenheit and let it preheat while you set your baking tray. Grab some parchment paper and line it along your baking tray. Once that is settled, use a tablespoon and scoop out 2 tablespoons worth of grated cheddar cheese, and set it out onto the tray in small rounds (the diameter should be anywhere from 6-8 cm, or 2-3 in). Make sure these rounds are spaced apart from each other. If you are using cornmeal, sprinkle only the smallest of pinches. After you are finished, let the rounds bake for 6-10 minutes. After the time is up, check if the edges are golden and if the cheddar cheese is in lace formation. Once cooled, let the crisps become a bit rigid on the tray and move them to a cooling rack afterward.
-Prepare or warm beans.
Gently warm refried beans in a saucepan with a splash of water or oil to loosen. Comer and pepper are optional, but you can use them if you want. Always try to maintain temperature.
-Prepare other toppings.
In a separate bowl, toss in the sliced onion and the lime juice, and add a bit of salt for a quick pickle. Grab the avocado and cut it in slices, and set it on the board along with the chopped cilantro. The pico de gallo, crema, and the pickled jalapeños should be within arms reach.
-Start with the first layers.
-Grab the serving plate, and set on top, one of the cheddar crisps.
Add a spoonful of warmed refried beans to the tortilla, so that beans cover a thin layer of the surface (1-2 tablespoons). Place a small slice of avocado or a dollop, followed by a spoonful of pico de gallo.
-Stack and repeat.
Add another cheddar crisp on top and continue to layer the beans, avocado, and salsa until the desired height is reached (2-3 layers is good). Finish with another crisp on top, a drizzle of the simmered Mexican hot sauce and crema, and a few pickled jalapeños with a sprinkle of cilantro and cotija.
-Serve immediately.
The crisps must be served while they are still crisp otherwise they begin to soften if they are stacked for too long. It is good to offer extra beans, salsa, and lime wedges on the side for guests to add if they wish.
Tips & Variations
-For the Easy Crispy Cheddar Stack version, the assembly still looks special while using store bought pico and shredded cheese, and pickled jalapeños for an even quicker option.
-If you would like to customize the stack even more, add a smear of refried black beans spiced with chipotle or folded-in chorizo for meat lovers for more Mexican flair.
-Instead of cheddar, you may use a more melting cheese such as Oaxaca, or a blend of cheddar and Monterey Jack.
-For added protein, top the crisps with warm, sautéed mushrooms or grilled corn. If gluten is a concern, be sure to check the labels on your beans and cornmeal for gluten-free certification.
-Assemble the crisps at the last minute for maximum crunch, but the crisps can be made in advance and stored in an airtight container.
Closing
The Crispy Cheddar Stack Recipe is the perfect example: a little crunch, and the comfort food we are used to shifts to something celebratory. It is also the perfect expression of fusion cuisine, as it incorporates Italian and Mexican cuisine. You can serve it as a shareable snack, a light dinner that is plated with a salad, or a fun appetizer. Either way, it is a great recipe to use in order to creatively blend flavors and textures. Fun fact about the dish: cheese crisps, or frico-style cheese crisps, originated in Italy, although using them in this recipe is a great way to celebrate how food travels! Share the dish with your loved ones and come back for more recipes. If you make it, let me know the variations you loved. I enjoy it when readers come up with new ideas!