Bunelos (Appetizer)

1. 1

   Saute the peppers and onions in 1 tablespoon of the oil until onions are translucent and peppers have golden or slightly brown edges.

2. 2

   Remove peppers and onions from pan; set aside.

3. 3

   With scissors, cut each tortilla into 8 wedges.

4. 4

   Heat remaining oil; fry the wedges, a few at a time, until golden and crisp.

5. 5

   Drain chips on paper towels or brown bags.

6. 6

   To serve, spread on ovenproof plate.

7. 7

   Sprinkle with cheese, onions, and peppers.

8. 8

   Heat in oven until cheese melts.

No additional tips available.