Oh So Good Homemade Tortilla Chips Food

OH-SO-GOOD CHICKEN

Steps:

• In a skillet, heat oil over medium heat. Saute mushrooms.
• Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

HOMEMADE TORTILLA CHIPS FOR NACHOS RECIPE

Steps:

• Take cornmeal along with all-purpose flour in a bowl. Add salt and mix well. Now add melted butter or oil to the mix and add so that a grainy mix is formed.
• Add some warm water to form a soft dough. Keep aside for 10 minutes.
• Roll out Nachos
• Take a large ball of dough and roll it out using a rolling pin. Use some dry flour to prevent the dough from sticking.
• Use a fork to prick all over. This helps to prevent the tortilla chips from puffing up.
• Now cut the rolled out circle into triangle shapes.

HOMEMADE FLOUR TORTILLA CHIPS

Steps:

• Preheat the oil to 375 degrees. Stack tortillas and cut into strips or wedges. I use about 1 tortilla per person plus 1-2 extra. These chips are seriously addicting so make more than you think you'll need.
• Add a handful of tortilla wedges at a time, turning over when golden brown.
• Remove the chips with a slotted spoon and let drain on paper towels while you finish the remaining batches. This is where you season with salt if you would like to. I personally find the chips don't need salt but that's personal preference.
• If you are making strips {perfect for Chicken Tortilla Soup!}, they cook very fast so keep an eye on them!
• Depending on how many batches you are doing, you can keep the chips warm in a 200 degree oven while finishing up.
• To bake, preheat oven to 375 degrees. Place tortilla strips or wedges on a baking sheet and bake for 5-7 minutes until crisp.

AUTHENTIC MEXICAN TORTILLAS

Steps:

• Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

CREAMY JALAPENO SAUCE

Steps:

• In a heavy saucepan on high heat, bring cream to the boil.
• Just as it is ready to boil, stir in sour cream until completely blended.
• Reduce heat and add chicken and jalapeno juice.
• Simmer until heated thoroughly.
• Meanwhile, in another pan, melt butter and add flour to create a roux/paste.
• Whisk paste until it browns SLIGHTLY.
• Add paste to cream pot just before it boils up.
• Whisk continuously until paste dissolves into cream.
• Remove from stove and add cheese and chopped jalepenos.
• Serve/Use immediately.

EASY CHEESY NACHOS

Steps:

• Preheat oven to 375°F.
• Brown ground beef in a skillet until no pink remains. Drain fat. Stir in taco seasoning, water and black beans. Simmer 5 minutes or until sauce thickens and water evaporates.
• Meanwhile, spread tortilla chips onto a baking sheet. Top with ½ of the cheese, the beef mixture, remaining cheese, and half of the green onions.
• Bake 8-10 minutes or until cheese is melted and bubbly.
• Remove from oven and add remaining green onions & desired toppings. Serve hot with salsa and sour cream.

OH-SO-GOOD HOMEMADE TORTILLA CHIPS

Steps:

• Preheat the oven to 350 or 375.
• Lay the tortillas on the counter top, side by side, very close together.
• Spray 'tillas generously with the oil spritzer; sprinkle with optional salt.
• If using the pizza cutter AND in a hurry, stack 'tillas in piles of 3 or 5 and slice up quickly into triangles (make five to six cuts to get uniform sizes).
• If using cookie cutters, don't pile up the tortillas--it's too thick and aggravating!
• Lay the "chips" on the cookie sheets and pop them into the oven---bake ONLY until a very light brown.
• Cool slightly and THEN--dive in!
• You might as well double the recipe, because you're going to wish you did as soon as you take your first bite!

HOMEMADE TORTILLA CHIPS

Steps:

• Frying method:
• Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
• Baking method:
• Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.