Ingredients :

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6 flour tortillas -- 9-10 inch
1 cup Monterey jack cheese -- shredded
1/4 cup jalapeno peppers, fresh or pickled -- thinly sliced
1 egg white -- slightly beaten
vegetable oil -- for deep-frying
6 small leaves red leaf lettuce
1 ripe red tomato -- diced
1 recipe Guacamole -- see recipe

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Method :

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Put 3 tortillas on a work surface near range. Distribute 1/3 cup cheese over each tortilla, leaving a 1 inch margin around edges. Sprinkle tortillas evenly with jalapenos. Top eachtortilla with another tortilla. Seal edges, using a fork to crimp about 1/2 an inch aroun entire perimeter. If tortillas are not fresh & moist, you may need to brush edges of tortillas with egg white to make them stick together. In a large heavy skillet, heat 1/2 inch of oil to 375F. Fry tortilla "sandwiches" , 1 at a time, until golden on both sides; use 2 spatulas for turning to avoid splattering oil. Drain well. Cut each "sandwich" into sixths & serve immediately on warm plates; garnish each plate with a lettuce leaf & guacamole sprinkled with diced tomatoes.

Makes 6 servings or 1 1/2 dozen appetizers.