
Her recipe contribution (illustrated below) appears in her entertaining first novel, Petropolis, which was published last fall. The protagonist’s mail order fiancee teaches her to make this uniquely American delicacy — a food, Ulinich explains, “that my mother-in-law calls a ‘cheese crisp,’ despite its soggy nature.”
(I used to eat something similar in college, but my version entailed slapping some refried beans — straight from the can — onto the tortilla, then adding plain shredded cheddar. Also, salsa, when I had it.)