Instructions: * (A glug is a precise kitchen measurement meaning more than a dash and less then a pour.)

** Corn tortillas that have been left out on the counter to dry for one hour. They will absorb less oil if they are dry.

Blend all ingredients. You can add a small amount of sour cream or milk to help blend the mixture. I did not add anything.

Spread approximately one heaping tablespoon of the mixture on the lower 1/3 of a tortilla and roll it up. Secure with a toothpick.

Fry in 1/2 inch of peanut or corn oil until crispy on all sides.

When they were done I dusted them with ancho powder mixed with salt.

Drain on paper towels.

Serve with salsa and sour cream.

Note: These are quite spicy, you can adjust the spices to suit your taste.

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