Step 1

Prep: mince garlic, dice onions, cube the beef, puree or grate the tomatoes, grate cheddar cheese

Step 2

Heat 2 tbsp oil in a small pot. Cook garlic and fry until aromatic. Add onions and cook until they start sweating.

Step 3

Add the beef, garlic powder and black pepper. Stir and cook until brown.

Step 4

Add the blended or grated tomato and green chiles. Stir and bring to a simmer. If using typical canned green chiles, you can add some chili powder to adjust the heat level to your liking.

Step 5

Cover the pot and cook covered for about 30 minutes. Remove the cover and then cook uncovered for about additional 15 minutes. The sauce should be reduced and thickened to a chili like consistency. Add salt to taste. Remove from heat.

Step 6

Crispy tortillas. Add about ½ inch of oil to a pan and heat to 375 degrees, or until it bubbles vigorously when dipping the edge of a tortilla.

Step 7

Fry the tortillas on both sides until crispy and brown. Pockets of bubbles should emerge in the tortilla. About 25-30 seconds on each side. Set aside.

Step 8

Assemble the crisp: spread the chili and top with grated cheddar cheese like a pizza.

Step 9

Bake in a preheated oven at 375 degrees for 2-3 minutes just to melt the cheese. You can also use the broiler for about a minute. Just be careful not to burn the cheese.

Step 10

Garnish with cilantro leaves.