|Zucchini||1 Medium, shredded|
|Carrot||1 Medium, shredded|
|Onion||1 Medium, minced|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Shredded part skim mozzarella cheese||2 Cup (32 tbs)|
|Corn oil||1 Tablespoon|
|Anaheim pepper||1 Small, seeded, thinly sliced (Mild Green Chili)|
Drain the zucchini in a colander for 10 to 15 minutes.
Squeeze out additional moisture.
Mix the zucchini, carrots, onions, cumin, coriander, garlic powder, and mozzarella in a medium-size bowl.
Cut the tortillas into quarters.
Brush one side of the tortilla chips lightly with oil.
Place the tortillas on two cookie sheets.
Bake one sheet at a time at 450° for 8 to 12 minutes or until crisp and browned.
(Watch carefully because they can overcook quickly.) Remove from oven and spread half the vegetable-cheese combination over the baked tortilla chips.
Broil for 2 to 3 minutes or until the cheese is melted and bubbly.
Garnish with pepper rings, if desired.
Repeat with second sheet of tortillas.