Preheat the oven to 360°F (180°C).

Shred the cheese. While you can use pre-shredded cheese, it doesn’t melt as well, and it doesn’t taste as good as real cheese! We used a mix of mature and extra-mature white cheddar. But you can use sharp cheddar, monterey jack, asadero, or any cheese you like that melts well.

Melt the butter in the microwave for about 20-30 seconds (in 5-second increments so it doesn’t make a mess in the microwave).

Poke holes with a fork in the flour tortillas.

Brush the flour tortillas on both sides with the melted butter. If you don’t have a pastry brush, you can use the back of the spoon to spread the butter around the tortilla.

Place the tortillas on a baking sheet or pizza stone and place it in the oven, baking for about 6-7 minutes until it’s your desired crispness. Pull them out of the oven.

Increase the oven temperature to 400°F (200°C).

Add the cheese and the diced green chilies to the tortillas and place back in the oven until the cheese is melted (about 4 minutes).

Add any optional toppings. We used diced avocado, diced tomatoes, lime juice, and flaky sea salt.