TORTILLA CROUTONS

4 (6-inch) flour tortillas 1 large egg, beaten Vegetable oil for frying Cotija cheese (optional)

Line a baking sheet with paper towels and set aside.

Brush 1 tortilla with some of the beaten egg. Press a second tortilla on top of the first and brush with more egg. Repeat with the remaining tortillas. Cut into croutonsize squares.

Heat 1 inch of vegetable oil in a Dutch oven or a large, heavy pot or skillet over high heat to 350 degrees.

Carefully add a small handful of tortillas to the oil and fry until golden, 30 to 45 seconds.

Remove with a slotted spoon to the paper towel-lined baking sheet and sprinkle with cotija cheese, if desired. Repeat with the remaining tortillas, allowing the oil to return to 350 degrees between each batch. Makes 1 cup.

Per 2-tablespoon serving: 143 calories (percent of calories from fat, 69), 2 grams protein, 9 grams carbohydrates, 2 grams fiber, 11 grams fat (1 gram saturated), 27 milligrams cholesterol, 85 milligrams sodium. Recipe and photograph from “Turnip Greens & Tortillas” by Eddie Hernandez and Susan Puckett. Copyright © 2018 by Eddie Hernandez and Susan Puckett. Photography by Angie Mosier. Copyright © 2018 by Placemat Productions Inc. Used by permission of Houghton Mifflin Harcourt. All rights reserved.