TORTILLA CHEESE CRISPS
Make and share this Tortilla Cheese Crisps recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Spray baking sheet with nonstick spray.
- Place tortillas on baking sheet; spray nonstick spray.
- Sprinkle cheese evenly among the four tortillas.
- Bake at 350 degrees for 7-10 minutes.
- Top with salsa.
TORTILLA CRISPS
A friend of mine makes these. They are SO delicious,easy to make and quite a different use of tortillas. They are good "as is" or you can serve them with salsa or humus. They make a nice appetizer or snack.
Provided by Paja9203
Categories Lunch/Snacks
Time 25m
Yield 96 crisps
Number Of Ingredients 8
Steps:
- Combine all ingredients except for the tortillas.
- Spread each tortilla with a thick layer of the spread.
- It will seem like a lot of topping, but it is just right.
- Cut each tortilla into 8 wedges.
- Put on an ungreased cookie sheet.
- Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown.
- Serve hot or cold.
CHILE CHEESE CASSEROLE
This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
- Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.
TORTILLA CHIP CHILAQUILES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.
CHILAQUILES II
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Provided by Jessica Mariscal
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g
VELVEETA® EASY TACO BAKE WITH TORTILLA CHIPS
Discover an extremely easy taco bake with tortilla chips! The deliciously cheesy VELVEETA® Easy Taco Bake with Tortilla Chips is perfect for weeknights.
Provided by My Food and Family
Categories Chips and Snacks
Time 40m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Spray 2-qt. baking dish with cooking spray; set aside. Combine chili, corn, tomatoes and VELVEETA.
- Layer 1/3 of the chili mixture in prepared baking dish; top with half the chips. Repeat layers. Cover with remaining chili mixture.
- Bake 30 min. or until VELVEETA is completely melted and mixture is thoroughly heated.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
EASY CHILAQUILES
A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!
Provided by Christina Bleeker
Categories World Cuisine Recipes Latin American Mexican
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g
EASY TORTILLA CHILI
Make and share this Easy Tortilla Chili recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef over medium heat, crumbling with a fork. drain.
- Combine beef and remaining ingredients, except tortilla chips, salt, pepper and cheese, in slow cooker; cover and cook on low 6-8 hours.
- Stir in tortilla chips. Season to taste with salt and pepper. Serve topped with cheese.
Nutrition Facts : Calories 204.3, Fat 6.9, SaturatedFat 2.1, Cholesterol 19.3, Sodium 969.5, Carbohydrate 25.3, Fiber 5.5, Sugar 5.8, Protein 12.2
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