Recipe - Cathes Potato Soup

12 Corn tortillas (frozen),
thawed
One half cup Bacon grease (or oil)
4 tablespoon Butter
2 cup Monterey Jack, grated
(8 ounce package)
One fourth cup Flour
Three fourths cup Onion, chopped
1 cn Chicken broth
1 Chicken bouillon cube
dissolved in
6 ounce Water
1 cup Sour cream
4 ounce Jalapenos, canned

Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil.
Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each
tortilla and roll up. Place seamside down in 11 by 7.5 by 1.5inch dish.

Melt butter and blend in flour. Add chicken broth and bouillon/water all
at once. Cook and stir in sour cream and peppers. Pour over tortillas and
bake in 425 degree F. oven for 20 minutes. Add extra cheese and onion; bake
an additional 5 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini