Tortilla Chips With Salsa Dip Food

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS

Steps:

• In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
• Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
• Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
• Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
• Serve the cinnamon chips warm with the chilled fruit salsa.

BAKED TRIPLE CHEESE AND SALSA TORTILLA CHIP DIP

Steps:

• Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray.
• Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through.
• Add the soup and lightly spread it evenly over the chips with a spatula or knife.
• Evenly sprinkle the fajita mix over the top.
• Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder.
• Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip - the softer your cream cheese is, the easier this step is.
• Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary.
• Evenly sprinkle reserved cheese over the top.
• Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving.

HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA

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.

CREAM CHEESE SALSA CHIP DIP

Steps:

• Beat cream cheese using electric handheld mixer until soft and creamy.
• Add sour cream and mayonnaise, beat until it makes a smooth texture.
• Add in salsa gradually until you get a salmon color.
• Spread mixture into shallow platter.
• sprinkle with tomatoes and green onions. Top with shredded cheddar cheese.
• Serve with tortilla chips.

6 LAYER DIP WITH TORTILLA CHIPS

Steps:

• In a small bowl stir sour cream, mayo and taco mix.
• In another bowl mash the avocado.
• Stir in the salsa, lemon juice and 1/4 tsp hot sauce.
• Stir 1/2 hot sauce into the beans if desired.
• In 13x9 dish, spread the beans.
• Top with the avocado mixture.
• Top with the sour cream mixture.
• Sprinkle cheese over this.
• Top with tomatoes.
• Sprinkle with olives.
• Cover and refrigerate overnite.
• To make tortilla chips.
• Stack tortillas and cut into 6 wedges.
• In deep skillet heat oil to 1/2 inch.
• Fry wedges a few at a time til crisp and lightly browned.
• About 1 minute for corn or 45 secs for flour.
• Drain well and serve with the dip.

SPIDER WEB DIP WITH SPOOKY TORTILLA CHIPS (OPTIONAL)

Steps:

• Place cream cheese and salsa in blender or food processor container and blend until almost smooth.
• Spread cream cheese mixture on round serving dish or pie plate, smooth guacamole over top, leaving 1/2-inch border.
• Place sour cream in small resealable plastic food storage bag, seal bag.
• Cut off tiny corner of bag and pipe sour cream in spiral shape over guacamole.
• Run tip of knife through sour cream to make"spider web.
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• Spooky Tortilla Chips:Preheat oven to 350°F.
• Spray baking sheet with nonstick cooking spray.
• Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes.
• Lightly spray tortilla shapes with cooking spray.
• Place on prepared baking sheet and sprinkle with salt.
• Bake 5 to 7 minutes or until edges begin to brown.
• Remove to wire rack to cool completely.

HOMEMADE SALSA AND TORTILLA CHIPS

Steps:

• Add all salsa ingredients to a bowl and toss.
• For the chips:
• Preheat peanut oil in a deep-fryer to 350 degrees F.
• Mix the salt and chipotle powder together in a small bowl.
• Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

SALSA AND CHIPS

Steps:

• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.