This makes a great lunch, when paired with the fresh, home made guacamole. All the kids loved it! Sure, we could have used "bagged" chips, but it was more fun and certainly tasteir to make our own! Kids thought I was "awesome"!
Ingredients: Mission brand corn tortillas, Vegetable Oil, Sea Salt, Can of Ro-Tel Tomatoes, Velveta Cheese
Recipe: Melt 1 cup Velveta Cheese, with 1/2 can Ro-Tel Tomatoes, in microwave for 3 minutes, stirring every minute, to ensure mixture is mixing well and is smooth.
Heat 2 cups Vegetable Oil in sauce pan. Stack about 20 corn tortillas and slice them into 6 equal triangles. Drop about 20 "chips" at a time, into hot oil and cook until crisp. They will change to a golden color and sizzling will slow down when they are done. Remove chips from oil, drain in a collander and add salt to taste.
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