SEEDED TORTILLA TRIANGLES
Time 40m
Yield Makes about 32 triangles
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Stir together flax, sesame, and poppy seeds.
- Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture. Sprinkle with seeds to coat, then 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.
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.
PARMESAN TORTILLA CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 37m
Yield about 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
- RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco
TORTILLA CHEESE CRISPS
They are many recipes for these but I broil them for about 2-3 minutes and use the whole corn tortilla. I have made this for (4) servings but you can make as many as you like.Very simple and delicious!Options also shown.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shred the cheese if you have bricks of cheese. Mix the cheeses together in a bowl.
- Lay out the corn tortillas on a baking sheet.
- Turn the oven to broil 400°F.
- Sprinkle 1 oz. of green chilies on the tortilla if desired.
- Evenly distribute the cheese on all four tortillas right to the edge of each one.
- Place the sliced pimientos on each tortilla if desired.
- Place the baking pan about four inches from the broiler. Broil about 2-3 minutes Until cheese is melted.
- Take out, slice if desired. Use a sharp knife.
- Note: To make a complete meal, sprinkle browned drained hamburger or turkey burger on each tortilla first, then the chilies, cheese and pimientos. This recipe is a meal stretcher and kids love it.
- Pass the sour cream or guacamole.
Nutrition Facts : Calories 227.2, Fat 15, SaturatedFat 9.1, Cholesterol 43.3, Sodium 274.3, Carbohydrate 11.4, Fiber 1.5, Sugar 0.4, Protein 12.3
SEEDED TORTILLA CRISPS
Yield 2 1/2 dozen
Number Of Ingredients 6
Steps:
- Brush butter lightly over one side of each tortilla; sprinkle evenly with cheese and press down lightly. Carefully turn tortillas over. Brush other side with egg white and sprinkle with desired seeds and seasoning. Cut each tortilla into 4 strips with a pastry cutter or knife. Place strips cheese-side down on a baking sheet sprayed with non-stick vegetable spray. Bake at 400 degrees, on middle rack of oven, for 8 to 10 minutes, until crisp and golden. Cool on a wire rack.
Nutrition Facts : Nutritional Facts Serves
HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA
Making your own chips and dips allows you to keep things healthy and will really impress
Provided by John Torode
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 15
Steps:
- To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
- To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
- For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.
Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
SEEDED TORTILLA CRISPS
These are wonderful to serve at a get together or just to snack on. They may be made a day ahead and kept in an airtight container. Just reheat at 350 degrees for about 5 minutes if they loose their crispness. You can make these using all different kinds of seeds. Yield is only estimated depending on the size of the triangles.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 30 trianngles (approx)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Mix both seeds together in a small bowl.
- Place 2 tortillas on a large baking sheet.
- In a small bowl or cup whisk the egg with water and salt.
- Brush the top of the tortillas with the egg mixture.
- Sprinkle with seeds to coat.
- Then cut each tortilla into long thin triangles with a sharp knife (I use a pizza cutter for this).
- Bake for about 15-20 minutes.
- Repeat with the two remaining tortillas.
Nutrition Facts : Calories 51.3, Fat 2.6, SaturatedFat 0.4, Cholesterol 7, Sodium 139.8, Carbohydrate 5.6, Fiber 0.7, Sugar 0.4, Protein 1.6
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