In small bowl, combine chicken, cheese, chilies and chil1 powder. Divide mixture evenly among tortillas. Fold tortillas in half.
In 10-inch skillet over medium heat, in 1 tbs hot oil, cook 2 tortillas at a time until lightly browned on both sides. Repeat with remaining oil and tortillas. Cut each tortilla into 4 wedges. Serve with salsa for dipping.
Makes 16 appetizers.
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Appetizers, Dips
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Cajun Country -- New Iberia, Louisiana