CHILI-LIME TORTILLA TRIANGLES
Categories Bread Appetizer Bake Lime Hot Pepper Spring Summer Tortillas Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 32 triangles
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Stir together paprika, achiote, cayenne, salt, lime juice, and oil.
- Put 1 tortilla on each of 2 baking sheets and brush with oil mixture. Cut each tortilla into long thin triangles with a sharp knife.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.
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.
CHILI-LIME TORTILLA STRIPS
Use yesterday's bread today. Top salad or soup with Oregano-Parmesan Croutons or crunchy tortillas, coat cutlets with Smoky Spanish Breadcrumbs, or make Simple Crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Cut tortillas into 3/4-inch-wide strips. On a rimmed baking sheet, toss with olive oil, chili powder, and lime zest and juice. Season with salt and pepper. Bake in a single layer until strips are toasted and crisp, about 18 minutes, tossing halfway through.
CHILI LIME SPICE MIX FOR CHIPS
Provided by Tyler Florence
Categories side-dish
Time 22m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine spice ingredients in a spice grinder and grind until you have a fine powder.
- Take 2 large cookie sheets and spread chips out evenly. Place in the oven for about 5 to 7 minutes, until they are just warmed through and release some of their oil (this will help the spice mixture stick). Sprinkle spice mix over the warm chips - or toss chips and spice mixture together in a very large mixing bowl. Grate fresh lime zest over the top and serve.
LIME CHICKEN CHILI
Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. -Diane Randazzo, Sinking Spring, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.
Nutrition Facts : Calories 357 calories, Fat 14g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 643mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 21g protein.
LIME SOUP WITH TORTILLA STRIPS AND CHICKEN
A very tasty, light, refreshing soup. I sometimes make this ahead and keep it warm in the crockpot. I also don't use nearly as much oil as the recipe calls for. From Bon Appetit.
Provided by lazyme
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 cup oil in medium skillet over medium heat.
- Working in batches, add tortilla strips; fry until golden, about 2 minutes.
- Transfer to paper towels; drain.
- Mix broth and next 4 ingredients in large saucepan; bring to boil.
- Reduce heat; simmer 15 minutes.
- Add lime juice; season with salt and pepper.
- (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
- Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to skillet; sauté 3 minutes.
- Add tomato, bell pepper and onion.
- Sauté until chicken is cooked through, about 2 minutes longer.
- Place 1 lime slice in each of 6 bowls.
- Ladle soup over.
- Mound tortilla strips and chicken mixture in center of each.
Nutrition Facts : Calories 446.4, Fat 42.7, SaturatedFat 6.1, Cholesterol 12.6, Sodium 775.3, Carbohydrate 6.7, Fiber 1.1, Sugar 2.3, Protein 9.9
CHIHUAHUA-TOMATO SOUP WITH CRISPY LIME-CHILI TORTILLAS
I created this soup on a chilly spring evening. It's a light but satisfying vegetarian soup flavored with cumin, oregano, pasilla chile and lime, served with Chihuahua cheese (or another Mexican queso fresco - fresh white cheese). Plus, it's topped with adictive little crispy-fried lime-chili tortilla strips!
Provided by EdsGirlAngie
Categories Peppers
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion in olive oil until slightly browned.
- Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
- Add tomatoes, vegetable broth and pasilla chile.
- Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
- Simmer gently 30 minutes.
- In the meantime, heat vegetable oil in a skillet.
- Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
- Sprinkle with the juice of 1/2 lime and set aside.
- And here's the important part- try not to eat all the tortilla strips before the soup is done!
- LOL!
- Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
- To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.
Nutrition Facts : Calories 369.8, Fat 26.8, SaturatedFat 7.8, Cholesterol 29.8, Sodium 708.3, Carbohydrate 26.4, Fiber 4.3, Sugar 6.8, Protein 9.3
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