Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 x Soft flour tortillas; 7" dia 1/8 ts Red pepper flakes;
-check pkg for ones with 15 1/4 oz Kidney beans; (reserve 1/4c
-no lard -of liquid)
1 c Onion; chopped 4 oz Mild green chilies; chopped
2 cl Garlic; finely chopped -drained -=or=-
1/2 ts Vegetable oil; 1/2 ts Fresh jalapeno pepper;
14 oz Italian-style plum tomatoes; 1 c Frozen whole-kernel corn;
-drained -thawed
3/4 ts Ground cumin; 3 oz Monterey Jack Cheese; lowfat
1/8 ts Fresh ground black pepper; -shredded

Arrange tortillas on foil-lined baking sheet. Watching carefully, bake
tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet
over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black
pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the
green chilies. Simmer for 5 minutes, stirring often. Add corn and
cook 1 minute longer. Place a tortilla on each plate. Mound about
3/4 c of chili over each. Sprinkle each with 1/4 of the cheese.
Serve accompanied by the remaining green chilies.

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