HOMEMADE CHILI LIME BAKED TORTILLA CHIPS
Provided by Valerie Bertinelli
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
- Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
- Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
- Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
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
LIME CHICKEN CHILI
Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. -Diane Randazzo, Sinking Spring, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.
Nutrition Facts : Calories 357 calories, Fat 14g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 643mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 21g protein.
LIME TORTILLA CHIPS
Steps:
- In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
- Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
- *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.
CHILI-LIME TORTILLA TRIANGLES
Categories Bread Appetizer Bake Lime Hot Pepper Spring Summer Tortillas Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 32 triangles
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Stir together paprika, achiote, cayenne, salt, lime juice, and oil.
- Put 1 tortilla on each of 2 baking sheets and brush with oil mixture. Cut each tortilla into long thin triangles with a sharp knife.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.
SLOW-COOKER LIME CHICKEN CHILI
Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. -Diane Randazzo, Sinking Spring, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 6 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a large skillet, saute onion and peppers in oil until crisp-tender, 7-8 minutes. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat until meat is no longer pink, 8-9 minutes., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime zest, salt, garlic pepper and pepper., Cover and cook on low until heated through, 4-5 hours. , Place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° until crisp, 8-10 minutes. Serve chili with sour cream and tortilla strips.
Nutrition Facts : Calories 356 calories, Fat 14 g fat (3 g saturated fat), Cholesterol 55 mg cholesterol, Sodium 644 mg sodium, Carbohydrate 39 g carbohydrate (5 g sugars, Fiber 8 g fiber), Protein 21 g protein. Diabetic Exchanges
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