Mexican Blintzes

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1 package of Taco seasoning
16 ounces of Monterey Jack cheese, sliced into 20 equal pieces

20 small flour tortillas
1 can (7 ounces) diced green chiles
Olive oil
Guacamole
Salsa

Place taco seasoning and cheese slices in a large ziplock bag. Seal the bag, leaving some air space and shake to thoroughly coat the cheese.

Place one slice of cheese on each tortilla. Top with 1 1/2 teaspoons of diced chilies.

Fold the tortillas like an envelope and secure with a wooden pick.

Bruch the top and sides of tortillas with olive oil. Bake on a foil lined pan for 15-17 minutes, turning once.

Remove picks, cut each piece in half at an angle. Stand on ends in a serving dish. Serve with guacamole and salsa.

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Appetizers
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