Tortilla Salsa Recipes

TORTILLAS AND SALSA

Steps:

• Preparation 1 Serve the tortilla chips in a large bowl. 2 Pour the salsa into a small bowl. 3 Top salsa with grated cheddar cheese, and heat in the microwave until melted. 4 Chop tomato and green onion for colour and garnish.

HOMEMADE SALSA AND TORTILLA CHIPS

Steps:

• Add all salsa ingredients to a bowl and toss.
• For the chips:
• Preheat peanut oil in a deep-fryer to 350 degrees F.
• Mix the salt and chipotle powder together in a small bowl.
• Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA

Steps:

• To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
• To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
• For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.