TORTILLAS AND SALSA
Personalize a store-bought salsa and spend your time with Mama, instead of in the kitchen.
Time 20m
Yield 4 - 6 servings
Number Of Ingredients 5
Steps:
- Preparation 1 Serve the tortilla chips in a large bowl. 2 Pour the salsa into a small bowl. 3 Top salsa with grated cheddar cheese, and heat in the microwave until melted. 4 Chop tomato and green onion for colour and garnish.
HOMEMADE SALSA AND TORTILLA CHIPS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
TORTILLA-SALSA MEAT LOAF
I'm asked to make this recipe at least once a month during the winter, especially for birthday dinners. My guests like it with braised asparagus and garlic mashed potatoes.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place bread in an ungreased 9x5-in. loaf pan; set aside. In a large bowl, combine the eggs, salsa, tortilla chips, green pepper, onion, celery, jalapeno, garlic, pepper, Italian seasoning and seasoned salt. Crumble beef and pork over mixture and mix well. Pat into prepared pan. , Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Invert meat loaf onto a serving platter; discard bread. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 315 calories, Fat 18g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 319mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
TORTILLA SALSA
A fresh blend of veggies for an unbelievable taste thats always fresh. Great for parties and games alike. And flavor to your desire, from mild to hot hot hot. This makes 7 cups (56 oz) and on average the normal salsa containers only have 15.
Provided by VBellino732
Categories Sauces
Time 20m
Yield 7 cups
Number Of Ingredients 9
Steps:
- Add all ingredients and mix in a large bowl. Refridgerate for about an hour before serving.
Nutrition Facts : Calories 48, Fat 0.4, SaturatedFat 0.1, Sodium 1007.5, Carbohydrate 10.7, Fiber 2.8, Sugar 5.6, Protein 2
HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA
Making your own chips and dips allows you to keep things healthy and will really impress
Provided by John Torode
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN
Categories Cheese Chicken Onion Appetizer Fry Quick & Easy Cinco de Mayo Dinner Hot Pepper Tomatillo Cilantro Tortillas Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 chalupas
Number Of Ingredients 16
Steps:
- Make salsa:
- Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
- Make chalupas:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
- Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
SALSA TORTILLA PIZZA
I enjoy collecting recipes and preparing them for my husband, children and grandchildren. When cooking for the gang, I can easily double or triple this recipe.-Beverly Routh, St. Joseph, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the salsa, onions, cilantro and cumin. Remove from the heat. , Place tortillas on greased baking sheets. Combine Monterey Jack and cheddar cheeses; sprinkle 1/4 cup over tortillas. Top with beef mixture, remaining cheese mixture and the Parmesan cheese. Bake at 400° for 8-10 minutes or until golden brown.
Nutrition Facts :
BLACK BEAN TORTILLA WITH SALSA
Make this frittata for a quick, easy and healthy lunch option, making the most of storecupboard ingredients and packing in three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
- Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
- Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.
Nutrition Facts : Calories 368 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
SALSA TRIO AND HOMEMADE TORTILLA CHIPS
Homemade chips and salsa offer more flavor than store-bought versions. The salsas bring varying colors and flavors to the tortilla chips -- as well as tacos, and even over eggs in the morning.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Cut tortillas into quarters. Fry in 1/2 inch of hot vegetable oil until light gold, about 20 seconds. Drain on paper towels. Sprinkle with salt, and serve at room temperature with salsas.
HOMEMADE SALSA AND FRIED TORTILLA CHIPS WITH SEASONING - DEEN
Make and share this Homemade Salsa and Fried Tortilla Chips With Seasoning - Deen recipe from Food.com.
Provided by Chef Mean Green
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Salsa:.
- Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
- Stir well with a spoon.
- Cover with plastic wrap and chill until serving time.
- Tortilla Chips:.
- Arrange the tortillas in a stack and cut into 6 equal wedges.
- Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer.
- Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
- Drain on paper towels; sprinkle lightly with salt, if desired.
- Store in an airtight container.
- House Seasoning:.
- Mix ingredients together and flavor chips to taste.
- Store leftover seasoning in an airtight container for up to 6 months.
Nutrition Facts : Calories 618.5, Fat 15.5, SaturatedFat 2.5, Sodium 28341.3, Carbohydrate 107.9, Fiber 28.6, Sugar 24.6, Protein 23.3
FRUIT SALSA WITH CINNAMON TORTILLA CHIPS
The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!
Provided by CRISSYF
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h
Yield 32
Number Of Ingredients 12
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.
Nutrition Facts : Calories 70 calories, Carbohydrate 12.5 g, Fat 1.8 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 86.2 mg, Sugar 4.3 g
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