Chili Jack Tortilla Chips

CHILI JACK TORTILLA CHIPS

Can be prepared in 45 minutes or less.

16 corn tortillas vegetable oil for brushing the tortillas 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried or�gano, crumbled 1 1/2 cups grated Monterey Jack (about 6 ounces)

Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the or�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 400�F. oven for 12 to 15 minutes, or until they are golden and crisp.

Makes about 1/2 pound.

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Contributed by :
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