1 can (4 oz.) whole green chilies, drained
1 pkg. (8 oz.) Monterey Jack cheese
8 flour tortillas
3 tbsp. oil

TOPPING:

1/2 c. bottled mild or hot Taco sauce
1/2 c. sour cream
1/4 c. chopped scallions

Slit chilies in half, scrape out seeds, then slice each chili into lengthwise strips. Cut cheese into 8 equal parts. Place a piece of cheese and a few chili strips on top of each tortilla. Fold tortillas in half to make a turnover, secure with toothpick at open edge. Pour oil into medium size, straight-sided skillet. Place over medium heat. When hot, fry turnovers, one at a time on both sides until crispy and golden. Drain on paper towels. Remove toothpicks and serve with taco sauce, sour cream and scallions.