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Vegetable oil
4 (7-inch) flour tortillas
1 cup shredded Cheddar cheese
1/2 cup drained CHI-CHI'S® Salsa
1/4 cup CHI-CHI'S® diced green chilies
1/4 cup grated Parmesan cheese
Heat oven to 350 degrees.
In large skillet, heat 1-inch vegetable oil to 360 degrees. Fry tortillas, one at a time, until golden brown on both sides. Drain on paper towels.
Place tortillas on large baking sheet. Sprinkle each with 1/4 cup shredded cheese, 2 tablespoons salsa, 1 tablespoon chilies, and 1 tablespoon Parmesan cheese.
Bake 8 to 10 minutes or until cheese is melted. To eat, break into pieces.
Makes 4 large appetizer servings
NOTE - Tortillas can be made ahead up to 8 hours. Cover loosely; let stand at room temperature.
4 (7-inch) flour tortillas
1 cup shredded Cheddar cheese
1/2 cup drained CHI-CHI'S® Salsa
1/4 cup CHI-CHI'S® diced green chilies
1/4 cup grated Parmesan cheese
Heat oven to 350 degrees.
In large skillet, heat 1-inch vegetable oil to 360 degrees. Fry tortillas, one at a time, until golden brown on both sides. Drain on paper towels.
Place tortillas on large baking sheet. Sprinkle each with 1/4 cup shredded cheese, 2 tablespoons salsa, 1 tablespoon chilies, and 1 tablespoon Parmesan cheese.
Bake 8 to 10 minutes or until cheese is melted. To eat, break into pieces.
Makes 4 large appetizer servings
NOTE - Tortillas can be made ahead up to 8 hours. Cover loosely; let stand at room temperature.
