|6 inch tortillas||10|
|Cooking oil||1 Tablespoon|
|Green bell peppers||To Taste, cut into strips|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Whipping cream||1 Cup (16 tbs)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
Cut tortillas in strips about 3 inches long and 1/2 inch wide.
In medium skillet heat 1/4 inch of oil.
Fry tortilla strips, a few at a time, about 10 seconds or just till limp.
Remove with slotted spoon.
Drain on paper toweling.
Pour off all but about 2 tablespoons oil from skillet.
Add green pepper strips, onion, and garlic; cook till onion is tender.
Sprinkle vegetables with salt.
In 1 1/2-quart casserole stir together tortilla strips, vegetables, whipping cream, and half of the cheese.
Cover and bake in 350° oven for 20 minutes.
Stir gently; sprinkle with remaining cheese.
Bake, uncovered, about 10 minutes more or till heated through.