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1
If using the fresh corn tortillas, cut each into 4 quarters and in a 10-inch skillet over medium-high heat in about 1/4 inch of hot salad oil, cook tortilla wedges, about 4 at a time, for 30 seconds.
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2
With a slotted spoon, turn the'chips' and cook 30 seconds longer or until golden and crisp.
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3
Remove; drain on paper towels and place in a single layer on a large cookie sheet (or several sheets).
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4
If using store bought restaurant style chips*, place them in an even layer on the cookie sheet.
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5
Heat refried beans in a sauce pan and when they're nice and creamy, shmear a tablespoon or so onto each chip, then sprinkle with a dollop of cheese.
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6
Place into a 350u00b0 oven until cheese is melted and just beginning to get bubbly, watch carefully, about 10 minutes.
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7
Remove from oven, and decorate!
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8
Use what you want, I like to place some guacamole on top, then top with a small dollop of sour cream, 3-4 tomato dices with a jalapeno slice right in the middle.
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9
You can also add some habanero salsa at this point-it's very flexible, decorate to taste.
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10
*ifusing store bought chips, which work perfectly well in this recipe, try to buy some that are large and flat and don't let the bag-packer smush your bag of chips!
