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Chili Jack Tortilla Chips
16 corn
tortillas
vegetable oil for brushing the tortillas
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried oregano, 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 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
400°F oven for 12 to 15 minutes, or until they are golden and crisp.
