Anonymous Fri Oct 07 11:39:04 2005

oil

6 flour tortillas

2 cups shredded Monterey jack cheese

(approximately)

6 green chilies, chopped

SPANISH SAUCE

1 onion, chopped

1 tomato, peeled and chopped

2 green chilies

1/2 bell pepper, chopped

1 clove garlic, minced

salt and pepper, to taste

1/2 cup canned chicken broth,

(approximately)

Preheat broiler.

Heat oil in medium-size skillet. Lightly fry the tortillas one at a time in the hot oil until crisp. Fry only a few seconds; the tortillas will burn if kept in the oil too long.

Top each tortilla with cheese and chillies. Broil about 1 minute, or until hot and the cheese is bubbling. Watch carefully to avoid burning. Serve immediately with Spanish Sauce.

SPANISH SAUCE

Place the onion, tomatoes, chilies, bell pepper, garlic and salt and pepper in a saucepan. Add just enough chicken broth to cover. Place a lid on the saucepan and simmer 20 to 25 minutes. Remove from heat and set aside.

NOTE: Sauce may be stored and used with other dishes.