SPICY TORTILLA SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
- In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
- Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.
SPICY TORTILLA SOUP
Warm up to a bowl of spicy tortilla soup by pureeing chiles, onion, tomatoes and garlic, and then simmering with shredded chicken and broth. Top this popular Mexican soup with crunchy tortilla strips, cheese, avocado, cilantro and lime juice.
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
- See all 50 Easy Soups
SPICY TORTILLA CHIPS
Make and share this Spicy Tortilla Chips recipe from Food.com.
Provided by josamky1063
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.).
Nutrition Facts : Calories 78.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 38.9, Carbohydrate 10.8, Fiber 1.6, Sugar 0.2, Protein 1.4
HOMEMADE SPICY TORTILLA CHIPS
Make and share this Homemade Spicy Tortilla Chips recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 19m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine salt, chili powder and lime juice in a cup; mix well. Brush lightly over each tortilla. Cut each tortilla into 8 wedges. Spread tortilla wedges in a single layer on a baking sheet sprayed with nonstick cooking spray.
- Toast in a preheated 400° oven for 7-9 minutes or until chips are lightly browned and crisp.
- Remove from oven. Cool. Chips will firm up as they cool.
Nutrition Facts : Calories 177.6, Fat 4.4, SaturatedFat 1.1, Sodium 504.9, Carbohydrate 29.6, Fiber 1.9, Sugar 1.2, Protein 4.7
LAYERED HUMMUS WITH SPICED TORTILLA CHIPS
Entertain a crowd with this attractive chickpea dip - make the hummus and herby oil ahead, then assemble at the last minute
Provided by Katy Greenwood
Categories Buffet, Canapes, Snack, Starter
Time 40m
Number Of Ingredients 18
Steps:
- In a food processor, whizz together all the ingredients for the hummus, adding about 50ml water to loosen the mixture to your desired consistency. Season, then chill for up to 24 hrs.
- In the small bowl of a food processor or with a stick blender, whizz together all the ingredients for the herby oil. This can also be chilled for up to 24 hrs.
- Just before you want to serve, heat oven to 200C/180C fan/gas 6 to make the tortilla chips. Mix together the oil, cumin and sumac, brush over one side of each tortilla and season. Cut each one into 8 triangles and arrange in a single layer on a baking tray (you may need to use 2 trays, or cook them in batches). Bake in the oven for 5-8 mins until crisp and lightly golden.
- Spread the hummus over a large serving plate, drizzle with the herby oil and scatter over the pomegranate seeds, pine nuts and feta. Serve with the homemade tortilla chips.
Nutrition Facts : Calories 281 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
MEXICAN SPICY BEEF TORTILLA
From South American Food and Cooking. This is a lasagna-like combo that is quite flexible to suit your family's preferences. Instead of 12 oz of meat, I used some already cooked beef cubes I had in the freezer and added a can of pinto beans and some corn. Chicken or ground beef would work as well.
Provided by pattikay in L.A.
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- preheat oven to 350.
- make the salsa picante:.
- place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
- pour into a small pan and add spices and oregano and season with salt.
- bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
- the sauce should be thick, but of pouring consistency.
- if it is too thick, dilute with a little fresh tomato juice or water.
- make the cheese sauce:.
- melt the butter in a pan and stir in the flour. cook, stirring, one minute.
- add the milk, stirring all the time, till sauce boils and thickens.
- stir in all but 2 T of cheese and season to taste.
- cover the pan with a lid and set aside.
- mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
- heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
- stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
- season to taste with salt and pepper.
- pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
- add a tortilla and then spread over half the salsa, followed by half the meat mixture.
- repeat these layers, then add half the remaining cheese sauce and the final tortilla.
- pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
- bake in a preheated oven for about 20 minutes, or till golden on top and heated through.
SPICY TORTILLA STRIPS
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.
SPICY MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
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11 QUICK AND EASY TORTILLA RECIPES - REAL SIMPLE
From realsimple.com
Estimated Reading Time 2 mins
- Beef and Pineapple Tacos. For added kick, marinate the steak in lime juice, chili powder, and sliced garlic for 15 minutes before cooking. Get the recipe.
- Margherita Tortilla Pizzas. These personal pizzas take almost no effort—simply top the tortillas with marinara sauce and grated mozzarella and bake. Get the recipe.
- Chilaquiles. The crispy tortilla chips can made up to 2 days ahead; pull them out and top with Feta, onion, and cilantro when you're ready to snack. Get the recipe.
- Spiced Tortilla Crisps With Hummus. Season these baked strips with sesame seeds, thyme, and oregano or experiment with your favorite spices—add cayenne for a kick or try cumin or coriander for a touch of the exotic.
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