Directions
Arrange tortillas on foil-lined baking sheet.
Watching carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve.
Saute onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 minutes.
Add tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies.
Simmer for 5 minutes, stirring often.
Add corn and cook 1 minute longer.
Place a tortilla on each plate.
Mound about 3/4 c of chili over each.
Sprinkle each with 1/4 of the cheese.
Serve accompanied by the remaining green chilies.
