Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1/2 pound
Ingredients
16 corn tortillas
vegetable oil for brushing the tortillas
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried orƩgano, crumbled
1 1/2 cups grated Monterey Jack (about 6 ounces)
Preparation
Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the orĆ©gano, 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 400Ā°F. oven for 12 to 15 minutes, or until they are golden and crisp.
