|1||package (about 12) corn
|Canola oil (for deep-fat frying)|
|Salt, to taste|
|1||cup shredded cheddar|
|1||cup shredded Jack cheese|
|1||cup crumbled blue cheese|
|½||cup pico de gallo or fresh salsa|
|½||cup sour cream|
|½||bunch scallions, chopped
1. In a deep saucepan over medium-high heat, heat enough oil to make a layer of several inches until it reaches 350 degrees on a deep-fat thermometer. Have ready a plate lined with paper towels. With a pizza cutter, quarter tortillas. Drop a few at a time into the hot oil, taking care not to overcrowd the pan. Cook for 60 to 90 seconds or until the sizzling diminishes dramatically and the tortilla is crisp. Drain on paper towels, and sprinkle lightly with salt. Continue until all the tortillas are fried.
2. Turn on the broiler. Place a rack about 6 inches from the heating element.
3. On a large rimmed baking sheet, arrange half the tortilla chips in one layer. Sprinkle with
4. Broil for 5 minutes or until the cheeses melt. Top with pico de gallo and sour cream. Garnish with scallions. Karen Given. Adapted from Pappy & Harriet’s Pioneertown Palace