1 egg
1/2 tsp. red pepper sauce
1/4 tsp. salt
1 (13 1/3 oz.) pkg. lg. flour tortillas (about 7 inches in diameter)
5 tsp. mild taco sauce
1 1/4 c. Monterey Jack or Mozzarella cheese, shredded
2/3 c. green onions, sliced (with tops)
1/4 c. vegetable oil

Beat egg, pepper sauce and salt until smooth. Brush each of 5 tortillas with about 2 teaspoons egg mixture and 1 teaspoon taco sauce. Sprinkle each of the 5 tortillas with 1/4 cup of the cheese to within 1/2 inch of edge; sprinkle with 2 tablespoons green onions. Top each with 1 tortilla, pressing edges firmly together to seal.

Heat oil in 10 inch skillet over medium heat until hot. Fry 1 tortilla sandwich at a time, turning once, until golden brown, 2 to 3 minutes; drain. Place on ungreased cookie sheet; keep warm in 200 degree oven. Repeat with remaining tortilla sandwiches, adding more oil if necessary. Cut each tortilla sandwich into 6 wedges. 30 wedges.