Tortilla Crisps With Brickle Dip Food

TORTILLA CRISPS WITH BRICKLE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread tortilla wedges onto the prepared baking sheet.
• Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until chips are crisp, about 15 minutes.
• Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.

PARMESAN TORTILLA CRISPS

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.
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TORTILLA CRISPS

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.

HOT CORN DIP WITH CRISPY TORTILLA CHIPS

Steps:

• Preheat the oven to 350° degrees F.
• Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
• Add the corn, salt, and pepper.
• Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
• Transfer to a bowl.
• Melt the remaining tablespoon of butter in the skillet.
• Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
• Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
• Transfer to the bowl with the corn.
• Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
• Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
• Bake until bubbly and golden brown, 10 to 12 minutes.
• Serve hot with the chips.
• NOTE: This recipe does NOT reheat well after freezing.

APPLE BRICKLE DIP

Steps:

• Beat together the cream cheese, brown and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour the lime and lemon juices over the sliced apples to prevent browning. Serve dip with the apples on the side.

WARM TORTILLA CHIPS WITH SPICY COTIJA DIP

Steps:

• Preheat oven to 350°F
• Stir together all ingredients (except chips) and chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before serving. (Dip can be chilled for up to 1 day).
• Spread tortilla chips in a large shallow baking pan and bake in middle of oven until warm, about 5 minutes.
• Serve chips with dip.

CRAB DIP WITH TORTILLA CHIPS

Steps:

• Heat olive oil on low heat, add the chopped green bell peppers, red bell peppers, green onions. Saute on low heat, stirring occasionally.
• While vegetables are sauting finely chop the Crab meat. Place crab meat in a plastic container with a lid.
• Once the vegetables are translucent, remove from heat and let cool.
• Then add the cooled vegetables to the crab meat.
• Add the lemon juice and cilantro and salt. Mix well. Refrigerate for about an hour before serving.
• 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.