Chili Jack Tortilla Chips

Makes 64 chips

• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon oregano, crumbled
• pinch cumin
• olive oil
• 16 corn tortillas
  1* ½ cups (6 ounces) grated Monterey Jack cheese

Line two baking sheets with parchment paper. Preheat oven to 400°F. Whisk together chili powder, salt, oregano and cumin. Brush olive oil lightly onto one side of each tortilla; sprinkle tortillas first with seasoning mixture and then grated cheese. Cut each tortilla into fourths and arrange wedges on prepared baking sheets. Bake at 400°F until golden and crisp, 12 to 15 minutes.

Recipe adapted by Dimitria Kotsonas from Gourmet magazine.