3 doz. pack corn tortillas
Corn oil
Chili Sauce (see Chili Colorado Recipe in Potpourri section)
1/2 c. finely chopped onions
1/2 tsp. garlic powder
1 lb. cheese, grated (white or yellow)

Cut tortillas in small triangles. Heat oil in deep frying pan. Deep fry tortillas, not hard, but until lightly coated with oil on both sides. Drain oil. Add onion, diluted chili sauce, salt to taste and stir lightly until all tortillas are coated. Add cheese, blend in and cover until cheese melts. Serve with rice and tossed salad.