|Chorizo/1 1/2 cups bulk chorizo / 1/2 can (12 ounce size) corned beef||3⁄4 Pound, skinned (Use Purchased)|
|Shredded mild cheddar cheese||8 Ounce (About 2 Cup)|
|Seeded chopped canned california green chiles||2 Tablespoon|
Crumble meat into a wide frying pan and cook over medium heat, stirring, until lightly browned; drain and discard fat.
Evenly sprinkle tortillas with shredded cheese, leaving about 1/2-inch margin around edges.
Top with cooked chorizo or corned beef, and chiles.
Arrange on ungreased baking sheets and bake in a 425° oven for 8 to 10 minutes or until edges are crisp and browned.