Fritas

In the United States, when bread goes stale, we have back-up plans to put that bread to use. If it's gone really stale, french toast is the best option, but when it's just starting to get hard, sure, maybe we don't want a fresh ham and cheese or egg salad sandwich, but a grilled cheese or some toast will work just fine.

The same theory applies to corn tortillas. When tortillas get really old and stale, we fry them up crisp in a lot of oil and make tostadas or cacalas for chilaquiles. However, when they're just starting to turn, and are just at that point when you don't want to eat them fresh anymore but are still pliable, there is a different set of options, and my favorite is the frita.

Fritas, short for tortillas fritas (fried tortillas), are just that.  Corn tortillas  folded frequently over a white cheese or mashed potato filling are fried in a tiny bit of oil. With just a simple salsa side, fritas are super easy to throw together and ideal for late night snacking.

Ingredients
slightly old corn tortillas
white melting cheese (queso asadero, queso de hebra, or Monterrey Jack), shredded or grated
oil for frying
salsa

Directions

1 - Heat a teaspoon of oil in a small saute pan over medium low heat.

2 - Put the tortilla in the saute pan and cook on one side for about 30 seconds.

3 - Flip the tortilla. Put a fair amount of cheese (or a scoop of mashed potatoes, if that's what you decide)  on one side. Fold the other side over the cheese.

4 - Continue to cook until the cheese is melted and the tortilla is just crisping. Repeat with as many tortillas as you want (which will be a lot - I have like 6...for a snack).

5 - Enjoy with just a simple salsa on the side for dipping.