Instructions: Prepare Red and Green Salsa.

Remove and discard casing from chorizo. Heat medium skillet over high heat until hot. Reduce heat to medium. Crumble chorizo into skillet. Brown 6 to 8 minutes, stirring to separate meat. Remove with slotted spoon; drain on paper towels.

Preheat oven to 450F. Combine cheese in small bowl.

Place tortillas on baking sheets. Divide chorizo evenly among tortillas, leaving 1/2 inch of edges of tortillas uncovered. Sprinkle cheese mixture over top.

Bake 8 to 10 minutes until edges are crisp and golden and cheese is bubbly and melted.

Transfer to serving plates; cut each tortilla into 6 wedges. Sprinkle Red & Green Salsa on wedges, if desired.

NOTES : Makes 6 to 8 servings.

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