Mexican Stuffed Cheese - cooking recipe

Ingredients

1 (2 lb.) round Cheddar cheese (6-inches in diameter)
1 (16 oz.) can refried beans
1 (4 oz.) can chopped green chilies, drained
1 medium tomato, seeded and chopped
2 cloves garlic, minced
1/4 tsp. dried whole oregano
1/4 tsp. hot sauce
5 (8-inch) corn tortillas
2 Tbsp. vegetable oil

Preparation

Hollow out center of cheese round, leaving a shell 1/2-inch thick.
Set shell aside.
Shred cheese and set aside.
Combine refried beans and next 6 ingredients in a medium saucepan.
Cook over medium heat, stirring often, until thoroughly heated.
Set aside.