Shypoke Eggs (Republic of Texas)

Printable Recipe                     
                    Recipe By     :Carol Seminara
Serving Size  : 12   

  Amount                            Ingredient 

  1                                        dozen  corn tortillas
     1/2                                 pound  Monterey jack cheese — sliced
     1/4                                 pound  cheddar cheese — sliced
  1                                        fresh jalapeno pepper
                                            vegetable oil — for frying, canola or peanut preferred

Preheat oven to 350°F.

• Using a 4-inch round cutter, cut tortillas and Monterey Jack
  cheese into rounds.
• Cut cheddar cheese into 1 1/2-inch rounds.
• Slice jalapenos into thin rounds.
• In a large skillet, heat vegetable oil over medium high heat and
  fry tortilla rounds until crisp.
• In a large skillet, heat vegetable oil over medium high heat and
  fry tortilla rounds until crisp.
• Place cooked, drained tortilla rounds on a baking sheet lined with parchment paper.
• Top each tortilla round with one slice of Monterey Jack cheese,
  then center a jalapeno slice on the Monterey Jack and cover the
  jalapeno slice with a round of cheddar cheese.
• Bake at 350°F until cheese is melted.
•                         

Per Serving (excluding unknown items): 164 Calories; 9g Fat (51.2% calories from fat); 8g Protein; 12g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 200mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Fat.

NOTES : Note: Small corn tortillas, usually labeled for taquitos, may be
available in your grocery. These measure 4 1/2 inches and work well
without having to be cut.