| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | October 199 | 1 | servings | |
INGREDIENTS
| 16 | Corn tortillas | |
| Vegetable oil for brushing the tortillas | ||
| 1 | tb | Chili powder |
| 1 | ts | Salt |
| 1/2 | ts | Dried oregano; crumbled |
| 1 1/2 | c | Grated Monterey Jack; (about 6 ounces) |
INSTRUCTIONS
Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the oregano, sprinkle the mixture over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pizza wheel or sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400F. oven for 12 to 15 minutes, or until they are golden and crisp. Makes about 1/2 pound. Gourmet October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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