MEXICAN STUFFED CHEESE APPETIZER

1 (2 lb) round cheddar cheese (6-inch diameter)
1 (16 oz) can refried beans
1 (4 oz) can chopped green chilies, drained
1 medium tomato, seeded and chopped
2 cloves garlic, minced
1/4 tsp dried, whole oregano
1/4 tsp ground coriander
1/4 tsp Tabasco
5 (8-inch) corn tortillas
2 tbsp vegetable oil

Hollow our center of cheese round, leaving a shell about 1/2-inch thick. Set shell aside. Shred or grate the removed cheese and set aside.

Combine refried beans, chiles, tomato, garlic, oregano, coriander, and Tabasco in a medium saucepan. Cook over medium heat, stirring often, until thoroughly heated. Set aside.

Fry tortillas, one at a time, in hot oil 3 to 5 seconds on each side or just until soft. Drain on paper towels.

Line a 10-inch quiche dish or pie plate with softened tortillas. Place cheese shell on top of tortillas; fill cheese shell with refried bean mixture. Top with reserved shredded cheese.

Bake stuffed cheese shell at 350 degrees for 30 minutes or until cheese melts and bean mixture is thoroughly heated. Serve immediately with tortilla chips.