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In a pan a littler larger than a corn tortilla, melt enough shortening or lard to fill it 1/4 inch deep. With tongs dip a corn tortilla in the hot shortening or lard for a few seconds, just long enough so that it is soft and pliable. Remove and lay on a plate. Sprinkle grated Longhorn or Monterey Jack cheese down the center of the tortilla. Place 1 tablespoon tomato puree in the center of the cheese. Lay a strip of green chile about 1/2 inch wide on top of the cheese. Roll the tortilla up into a cigar-shape without pinching ends together. Fry until brown on both sides.
These are delicious served with guacamole and sour cream on the side.
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