Chili Jack Tortilla Chips Food

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

CHILAQUILES II

Steps:

• In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
• Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
• Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS

Steps:

• Gather the ingredients.
• Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
• Spread tortilla chips in pan.
• Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
• Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

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.

CHILI NACHOS

Steps:

• On a platter, arrange sort of a single layer of tortilla chips.
• With a spoon, drop pieces of chili all over the tortillas (I try to get some on each chip).
• Sprinkle with some of the cheese.
• Then put another layer of chips, chili, and cheese until all are used.
• Put in the microwave for a couple of minutes to melt the cheese and make everything hot.
• Put the platter on the table and let everyone dig inches.

GREEN TORTILLA CHILI

Steps:

• Heat oil over medium-high in a heavy pot.
• Add onions, garlic, and jalapeño until soft, approximately 4 minutes.
• Toss in chili powder and cumin, and cook for another minute.
• Stir in the tomatillo salsa, beer and stock.
• Bring to a boil(bubbling) then add the chicken or turkey.
• Simmer for 10-15 minutes.
• While that cooks, grind up 2 handfuls of the chips and the cilantro leaves in your food processor, or chop leaves and crush chips with flat of knife if not available.
• Stir into the chili and continue to cook until it thickens, about 8-10 minutes.
• Remove from heat, add lime juice and spoon into bowls, serve with a side of chips or fresh tortillas.
• Garnish with sour cream and shredded cheese, if desired.
• Enjoy!;).

CHILI JACK TORTILLA CHIPS

Steps:

• Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the orégano, sprinkle the mixture over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pizza wheel or sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400°F. oven for 12 to 15 minutes, or until they are golden and crisp.

TORTILLA CHICKEN CHILI

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
• Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Serve with desired toppings.

WHITE CHICKEN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and cook for 2 more minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook 1 more minute, or until fragrant.
• In a small measuring cup, whisk together ½ cup of chicken broth and the cornmeal or masa harina.
• Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 more minutes. Stir in the heavy cream, lime juice and cilantro and remove from the heat. Season with the remaining ½ teaspoon of salt, plus more to taste.
• Serve topped with additional cilantro, sour cream, tortilla chips and shredded cheese, if you like.