One of the great joys of living in Tucson, Arizona occurs in the late summer and early autumn when vendors roast Hatch green chiles in spinning steel cages set over an open fire outside the entrances of local supermarkets. Southern Arizona restaurants started selling cheese crisps more than 50 years ago, and it’s become a staple of our local Sonoran-style cuisine. My version is topped with green chile strips, cilantro leaves, and served with a creamy Ranch and roasted Hatch green chile sauce. Recipe link in my profile. Thank you, @frysfoodstores for sponsoring this post. 🎥 🎬 @mrjasonwillis 📷👩🏻‍🍳 by Me . . . . . @frysfoodstores lovemyfrys fryspartner arizonacheesecrisp greenchilecheesecrisp hatchchile hatchchileseason hatchchilerecipes chileroastingseason tucsonfood tasteoftucson tucsonsonoran whyilovewhereilive hatchchilechamps nytfood foodnetworkfaves shoppingvideo hatchchile groceryshopping ranchdrizzle jackiealpersphotography LTKHome LTKSeasonal LTKFindsUnder50