TORTILLA SNACK STRIPS
"These crispy, zippy strips are a super homemade alternative to commercial snack chips," writes Karen Riordan from her home in Fern Creek, Kentucky.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Brush butter over one side of each tortilla. Combine the seasonings; lightly sprinkle 1/4 teaspoon over each tortilla. Make two stacks of tortillas, with three in each stack. Using a serrated knife, cut each stack into nine thin strips. , Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 88 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SEASONED TORTILLA STRIPS
These are quick to make and are good to snack on, add to salads or to top a soup. The original recipe is from epicurious. You can use less oil than is shown and still have great results. Yield shown in recipe is a guesstimate.
Provided by Junebug
Categories Lunch/Snacks
Time 25m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Stir oil and all spices together.
- Brush one side of all the tortillas with oil/spice mixture.
- Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
- Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
- Bake until golden and crisp, about 10-15 minutes.
- (If pans are on different oven racks switch their positions about halfway through baking.).
- Remove from oven and sprinkle with salt.
- Cool completely in pans.
Nutrition Facts : Calories 142.8, Fat 8.9, SaturatedFat 1.2, Sodium 27.6, Carbohydrate 15, Fiber 2.4, Sugar 0.3, Protein 2
SPICED TORTILLA
Perfect for dinners, lunches and snacks, this spiced tortilla is a great in-the-fridge standby for many occasions
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.
- Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.69 milligram of sodium
SPICY TORTILLA CHIPS
These spicy baked chips are great scoops for salsa, guacamole or chili!
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 400°F.
- 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 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
SPICY TORTILLA CHIPS
Served warm from the oven alongside black bean salsa, these easy-to-make chips are perfect impromptu party fare. Be sure to use fresh chili powder and cayenne pepper to give the chips a hot, spicy kick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Combine the oil, chili powder, and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack on top of one another to lightly oil the backside.
- Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake until crisp and golden brown, 8 to 10 minutes.
SPICY TORTELLINI
Spicy V8 juice is the surprise ingredient behind this savory Test Kitchen creation. Tortellini takes a cue from stew and is served up in a sauce that's brimming with flavor.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute the celery, onion and garlic until tender., Combine cornstarch and broth until smooth; stir into celery mixture. Add the V8 juice, chili powder, sugar and pepper. Bring to a boil; cook for 1-2 minutes or until slightly thickened. , Add tortellini. Reduce heat; cover and simmer for 15-20 minutes or until tortellini is tender. Sprinkle with bacon. Garnish with Asiago cheese if desired.
Nutrition Facts : Calories 401 calories, Fat 20g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1293mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
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 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 CHICKEN TORTILLA SOUP
Quick and easy chicken tortilla soup.
Provided by frankp
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
- Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
- Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
- Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
- Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
- Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
- Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 31.4 g, Cholesterol 70.1 mg, Fat 26.2 g, Fiber 4.1 g, Protein 25.2 g, SaturatedFat 11.4 g, Sodium 2739.5 mg, Sugar 5.4 g
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
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