6 corn tortillas
Shortening, for deep-frying
Salt, to taste
1 cup grated cheddar
2 tablespoons canned, chopped green chilies
Sour cream, for garnish
Cut the tortillas into quarters and fry in deep, hot fat until crisp. Drain on paper towels and place on ungreased cookie sheets. Sprinkle with the salt to taste. Sprinkle the cheese over tortilla pieces. Scatter the chopped chilies over all. Bake, uncovered, at 375 F for 8 to 10 minutes. Serve immediately with a dollop of sour cream, if desired.
— Recipe adapted from "Colorado Cache," by the Junior League of Denver.