Tortilla Chips With Pico De Gallo Food

15 MINUTE PICO DE GALLO RECIPE

Steps:

• Fit the bowl of your food processor with a chopping blade.
• Add half the onion, the garlic, and cilantro to the bowl.
• Put the lid on and pulse the processor 2 to 3 times.
• When it's chopped, add the half of jalapeno (seeds and pith removed).
• Pulse to chop again.
• Cut the tomatoes in half, add them, and pulse just enough to chop.
• Add salt and lemon juice to taste.
• Pulse one more time to combine.
• Pour in a bowl, cover, and refrigerate until ready to serve (or pour in a bowl, then add salt and lemon juice to taste and stir with a spoon, cover, and refrigerate until ready to serve).

NACHOS WITH RAW CORN PICO DE GALLO

Steps:

• Make the pico de gallo: Soak the red onion in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalapeños and brine, lime juice and a big pinch each of salt and pepper in a medium bowl. Add the red onion and toss. Season with more salt if needed; set aside for at least 15 minutes.
• Make the nachos: Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth, then add the chili powder and whisk until toasted, 1 to 2 more minutes. Reduce the heat to medium low and whisk in 1/2 cup milk. Add the remaining milk and cook, whisking, until the mixture starts to simmer and thickens slightly. Add the cheese by the handful, whisking to melt before adding more. Cook, whisking, until smooth. Season with salt.
• Layer the tortilla chips, cheese sauce and corn pico de gallo on a platter.

MUSHROOM PICO DE GALLO

Steps:

• Finely chop all of the ingredients and mix well in a bowl. If you don't like a strong onion flavor, use a shallot instead.
• Add your olive oil, lime juice and cooking sherry to the bowl, mix well, add more if needed.
• Salt and pepper to taste (doesn't need to be exactly 1/2 teaspoons of each).

GRILLED CHICKEN BAKED WRAPS WITH PICO DE GALLO

Steps:

• Make the Pico de Gallo:.
• Combine all ingredients in glass bowl. Mix well to combine. Refrigerate at least 1/2 hour or until ready to use.
• Soak Chicken cutlets in water and vinegar for about 10 minutes.
• Rinse several times with cold water, pat dry and transfer to mixing bowl or ziploc bag.
• To the chicken add, garlic, juice of 2 limes, olive oil, oregano, salt and black pepper to taste. Mix well and let marinade for a least 1/2 hour (the longer it marinades, the better it will taste). If marinating more than one hour, refrigerate, but bring to room temperature before grilling.
• Preheat indoor or outdoor grill to medium high heat. (If using indoor grill cook chicken in batches, 2 or 3 at a time).
• Add chicken and cook 3 minutes per side. Let chicken rest for 10 minutes, then dice in small pieces.
• Add chicken to flour tortillas, top with Pico de Gallo and Shredded Cheddar Cheese.
• Roll the tortillas up, place on greased baking sheet seam side down.
• Bake @ 350 degrees for 20 minutes.

PICO DE GALLO

Steps:

• Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

TORTILLA CHIPS WITH PICO DE GALLO

Steps:

• To make chips: Cut tortillas into sixths and fry wedges in oil that has been heated to 375 degrees until crisp.
• Drain well on paper towels and place in a brown paper bag.
• Shake with garlic and salt.
• For Pice de Gallo: Combine all ingredients and chill 1-2 hours before serving with warm chips.