CRISPY TORTILLA STRIPS
Here's how to make tortilla strips! It takes just a few minutes to make this crunchy baked garnish for topping soups, chili and salads.
Provided by Sonja Overhiser
Categories Essentials
Time 15m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 82 calories, Sugar 0.2 g, Sodium 12.8 mg, Fat 3.1 g, SaturatedFat 0.5 g, Carbohydrate 12.7 g, Fiber 1.8 g, Protein 1.6 g, Cholesterol 0 mg
TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS
Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter-so easy! -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.
Nutrition Facts : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 11g fiber), Protein 9g protein.
SPICY SOUTHWEST SALAD RECIPE (CHICK-FIL-A COPYCAT)
Spicy, flavorful, crunchy, and delicious. This Spicy Southwest Salad copycat recipe tastes just like the Chick-Fil-A version! Make this easy salad in no time at all for a healthy weeknight meal that everyone will love.
Provided by Christine McMichael
Categories Dinner Lunch, Dinner, Appetizer Salad
Time 40m
Number Of Ingredients 18
Steps:
- Mix the ingredients for the marinade together.
- Place the chicken in an airtight container or freezer bag and pour the marinade over it.
- Marinate the chicken overnight (or for at least 30 minutes before baking).
- Preheat the oven to 350 degress F.
- Place the marinated chicken on a baking sheet and bake for 15 minutes.
- Add the chopped bell pepper to the baking sheet and continue to bake for another 15 minutes (or until the chicken is fully cooked).
- While the chicken is baking, make the salad dressing.
- Chop the spinach.
- In a large salad bowl, toss all of the salad ingredients together (except for the pepitas, tortilla chips, and dressing).
- Add the chicken and bell peppers once they are done baking and toss together.
- Plate each salad, add the peptias, tortilla chips, and drizzle with dressing.
- Serve and enjoy!
Nutrition Facts : Calories 343 kcal, Carbohydrate 21 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 83 mg, Sodium 431 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
ZESTY SALAD WITH TORTILLA STRIPS
This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 9m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
- In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
- In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.
Nutrition Facts : Calories 190.7, Fat 18.4, SaturatedFat 2.5, Sodium 6.5, Carbohydrate 6.5, Fiber 0.9, Sugar 0.6, Protein 0.8
SEASONED TORTILLA STRIPS
These are quick to make and are good to snack on, add to salads or to top a soup. The original recipe is from epicurious. You can use less oil than is shown and still have great results. Yield shown in recipe is a guesstimate.
Provided by Junebug
Categories Lunch/Snacks
Time 25m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Stir oil and all spices together.
- Brush one side of all the tortillas with oil/spice mixture.
- Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
- Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
- Bake until golden and crisp, about 10-15 minutes.
- (If pans are on different oven racks switch their positions about halfway through baking.).
- Remove from oven and sprinkle with salt.
- Cool completely in pans.
Nutrition Facts : Calories 142.8, Fat 8.9, SaturatedFat 1.2, Sodium 27.6, Carbohydrate 15, Fiber 2.4, Sugar 0.3, Protein 2
SPICY TORTILLA STRIPS
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.
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HEALTHY TACO SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (8)Category SaladCuisine MexicanTotal Time 25 mins
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
- Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
- Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.
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