HOMEMADE CHILI LIME BAKED TORTILLA CHIPS
Provided by Valerie Bertinelli
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
- Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
- Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
- Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
TACO TRIANGLES RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, red bell pepper, green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, dried oregano, lime, shredded chicken, black beans, ground beef, flour tortillas, cheese blend, large egg, oil, fresh cilantro, sour cream, guacamole, salsa
Provided by Alix Traeger
Categories Sides
Yield 15 servings
Number Of Ingredients 23
Steps:
- In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
- Add the lime juice and cook the vegetables until soft, about 5 minutes.
- Seperate the vegetables in three medium bowls.
- To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
- Stir each bowl until everything is incorporated.
- Cut a tortilla in half with a pizza cutter or knife.
- Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
- Fold each corner over the middle, forming a triangle.
- Flip the tortilla triangle over so the seam is down.
- Brush the edge of the tortilla with egg wash and press with a fork to seal.
- Repeat with the remaining tortillas and fillings.
- In a deep pan, heat two inches of oil to 350°F (180°C).
- Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
- Drain the triangles on a rack
- Serve with cilantro, sour cream, guacamole, and salsa.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 24 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 2 grams
FRESH TORTILLA TRIANGLES
Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Cheese Nachos Recipes
Yield 32
Number Of Ingredients 3
Steps:
- Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.
Nutrition Facts : Calories 26.3 calories, Carbohydrate 2.9 g, Fat 1.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.9 mg, Sugar 0.1 g
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