8 corn tortillas
Vegetable Oil for frying
2 Tablespoons butter
1 can (17 oz) refried beans
2 cups sharp Cheddar cheese, shredded
1 bunch green onions, chopped
1 clove garlic, chopped
2 cans (4 oz., each) diced green chilies (mild)
Salt & Pepper to taste
1 cup Jack Cheese, shredded
Directions for the Tortillas:
Cut the tortillas into quarters.
Place on the kitchen drain and allow to dry out overnight.
Pour enough vegetable oil into a large skillet to cover the bottom by ¼ inch.
Heat until hot (about 400 degrees) and fry tortillas in batches, turning with tongs until crisp
They will cook very fast!
Drain on paper towels.
Directions for the topping:
Preheat the oven to 400 degrees
Melt the butter in a saucepan
Stir in the beans, 1 cup Cheddar cheese, the green onions, garlic, and chilies
Cook, stirring until the mixture is heated through and the cheese is melted
Season to taste with the salt & pepper
Directions for both tortilla and topping:
Spread each tortilla wedge with some of the bean mixture
Sprinkle with the remaining Cheddar and Jack cheeses
Place them on a baking sheet
Bake at 400 degrees for 6-8 minutes or until the cheese is melted