Chilaquiles

Now these are some good eating. My mom has made these before and they are delicious.

1/2 C. finely chopped onion

1 chili pepper or green pepper, chopped fine

3/4 lb Monterey Jack cheese or cheddar

8 tortillas

1/4 C. olive oil

1 1/2 C. tomato puree

1 tsp of salt

1/4 tsp ground cumin

Cut cheese into small cubes. Cut your tortillas into wedge-shaped pieces.

In skillet, heat oil over md heat. Add tortilla wedges and fry them until

they are crisp.

Remove, drain on paper towel.

Add onion and chili pepper to oil left in skillet.

Add the salt, cumin and tomato puree.

Simmer uncovered for at least 10 minutes.

Preheat oven to 300*.

Reserve 1/3 of cheese.

In a 1 1/2 quart baking dish, layer of tortillas and cheese cubes.

End with tortillas on top.

Pour puree mixture over tortillas.

Top with the 1/3 of cheese cubes.

Bake at 25 minutes. Serve hot with salsa and sour cream.

Makes around 6 servings.