Preparation:
In a deep dish with heated oil, dip the precut corn tortillas until chips are toasted or the tortillas are semihard. Place the corn chips on a large plate that has been lined with 2 sheets of paper towel to drain off the oil from the chips. Warm up refried beans in a separate pan. Meanwhile, prepare the salsa sauce by mixing the diced tomato, onion and chili pepper in a small bowl with a pinch of lemon. In a larger oval plate, place one layer of corn chips, layer a few spoonfuls of refried beans over the chips, layer the chili sauce over the chips and beans, and top with the shredded cheese. Keep layering the chips till there are no more chips or refried beans to layer. Serve immediately. |
