1 dozen (6-inch) flour tortillas
1 lb. Monterey Jack cheese, cut into 3 x 1 x 1/2 inch slices
1/4 c. diced green chiles
Oil for deep frying
Guacamole and/or salsa

Heat the tortillas until soft and pliable over flame, burner or in skillet. Place 1 slice cheese in center. Spread 1/2 teaspoon of the green chiles on the cheese. Fold up short sides, then longer sides (like an envelope), and secure with a wooden pick. Repeat with other tortillas.

Deep fry the blintzes in oil heated to 400 degrees a few at a time until golden. Drain on paper towel and remove wooden picks. Cut in halves crosswise and stand up on end to prevent the cheese from running out. Serve with guacamole and/or salsa for dipping. Makes 24 blintzes.

Can be made ahead early in the day, covered with a kitchen towel, and then microwaved briefly or heated in the oven until warm.