• Oil for deep-fat frying
• 1 dozen corn tortillas (6 inches), quartered
• 3 ripe avocados, peeled and mashed
• 3 tablespoons mayonnaise
• 1 medium onion, diced
• 2 jalapeno peppers, chopped 2 cups (8 ounces) shredded Monterey Jack
In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375 0F. Fry the tortilla wedges, a few at a time, until golden brown. Drain on paper towels. For guacamole, combine avocados, mayonnaise, onion, tomato, and jalapenos in a bowl. Place tortillas on ungreased baking sheets. Top each with a tablespoon of guacamole. Sprinkle with cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Serve immediately.