4 corn tortillas
Oil for deep-frying
1/2 cup refried beans
1 1/2 cups shredded Chihuahua or Jack cheese
1 small tomato, seeded and diced
Cut each tortilla into 6 wedges. Deep-fry wedges until crisp. Drain on paper towels. Paint each wedge with about 1 teaspoon refried beans. Place on heat-proof serving platter. Top with shredded cheese. Place in hot oven or under broiler just long enough to melt cheese. Do not allow tortilla chips to burn.
Top each chip with 1 heaping teaspoon Guacamole, then about 1/2 teaspoon sour cream. Place a few pieces diced tomato on top of sour cream. Place more Guacamole in center of platter. Serve Green Sauce and Red Sauce on side. Makes 4 servings.
1/2 medium onion, finely chopped
2 teaspoons lime juice
2 small serrano chiles, finely chopped
2 tablespoons evaporated milk
1 teaspoon olive oil