Kamush (Mexican Tortilla Appetizers)

1. 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.

2. 2

   With a slotted spoon, turn the'chips' and cook 30 seconds longer or until golden and crisp.

3. 3

   Remove; drain on paper towels and place in a single layer on a large cookie sheet (or several sheets).

4. 4

   If using store bought restaurant style chips*, place them in an even layer on the cookie sheet.

5. 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.

6. 6

   Place into a 350u00b0 oven until cheese is melted and just beginning to get bubbly, watch carefully, about 10 minutes.

7. 7

   Remove from oven, and decorate!

8. 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.

9. 9

   You can also add some habanero salsa at this point-it's very flexible, decorate to taste.

10. 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!

* Per serving · 4 servings · Values may vary.