Baked Corn Tortilla Strips For Mexican Soups Recipes

SEASONED BAKED TORTILLA STRIPS

Steps:

• Preheat oven to 375°F.
• Line a baking sheet with a silicone baking mat or parchment paper.
• Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.
• Transfer to prepared baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
• Cool completely before storing in an airtight container.

HOW TO MAKE CRISPY TORTILLA STRIPS

Steps:

• Cut corn tortillas into thin ¼'' strips.
• Heat pan or skillet to medium-high heat. Add the olive oil and tortilla strips and cook for until golden, about 3-4 minutes. Sprinkle with a pinch of salt.
• To bake: Toss tortilla strips with olive oil and bake in a 400F oven for about 10 minutes or until golden. Sprinkle with a pinch of salt.

EASY MEXICAN TORTILLA SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
• Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
• Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
• Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

CRISPY TORTILLA STRIPS

Steps:

• Heat oven to 375°F.
• Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips.
• Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.

BAKED TORTILLA STRIPS

Steps:

• Preheat oven to 425 degrees. Stack 2 tortillas; slice in half. Cut crosswise into 1/2-inch strips; place on a rimmed baking sheet. Toss with olive oil; season with salt and pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.

CHICKEN TORTILLA BAKE

Steps:

• Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
• Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
• Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.