Mexican Blintzes - cooking recipe

Ingredients

2 lb. Monterey Jack cheese
1 can (4 oz.) whole green chilies
1 doz. (6-inch) flour tortillas
salad oil for deep frying
guacamole or salsa

Preparation

Cut Monterey Jack cheese into 3 x 1 1/4-inch sliess.
Cut chilies into strips.
Heat tortilla until warm; place one slice of cheese in center.
Place chili strip on cheese.
Fold over ends and roll up; secure with toothpick.
Repeat with each tortilla. Deep fry blintzes at 400\u00b0 a few at a time, until golden brown. Drain on paper towels and remove toothpicks.
Cut in half crosswise and stand on end to prevent cheese from running.
Serve with dip.
Makes 24.