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Add a photoServings: 1
Ingredients
- 16 x corn tortillas vegetable oil for brushing the tortillas
- 1 Tbsp. chili pwdr
- 1 tsp salt
- 1/2 tsp dry oregano crumbled
- 1 1/2 c. grated Monterey Jack (about 6 ounces)
Directions
- Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili pwdr, the salt, and the oregano, sprinkle the mix over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pizza wheel or possibly sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400F. oven for 12 to 15 min, or possibly till they are golden brown and crisp.
- Makes about 1/2 lb..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 516g | |
| Calories 1426 | |
| Calories from Fat 611 | 43% |
| Total Fat 69.93g | 87% |
| Saturated Fat 39.36g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 3599mg | 150% |
| Potassium 878mg | 25% |
| Total Carbs 141.47g | 38% |
| Dietary Fiber 21.9g | 73% |
| Sugars 4.22g | 3% |
| Protein 66.77g | 107% |
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