1 pound Monterey jack cheese, cut into finger-size strips
1 (4 ounce) can diced green chiles
3/4 cup scallions, chopped
Heat oven to 350 degrees F.
In a large bowl blend and beat until smooth the cottage cheese,
cream cheese, sour cream, garlic, salt and chili salsa.
In a heavy 8- to 10-inch skillet heat oil over moderate heat until
well heated, about 1 minute. Holding tortillas with tongs, dip into
the hot oil for a few seconds on each side until limp. Drain tortillas
on paper towel.
Place 1 strip Monterey jack cheese in center of each tortilla, add
1 to 2 teaspoons diced green chili and 1 large tablespoon cream
mixture. Roll tortillas and place seam side down in a 13 x 9-inch
baking dish. Cover with remaining cream mixture and chopped scallions.