GRILLED CHICKEN SALAD WITH CORN, PEPPERS, AND TORTILLA CHIPS
Categories Salad Chicken Fry Marinate Backyard BBQ Lunch Lime Corn Arugula Bell Pepper Grill Chill Grill/Barbecue Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 16
Steps:
- Prepare the chicken:
- In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.
- Make the tortilla crisps while the chicken is grilling:
- In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
- In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.
ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
- For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.
HOT CORN DIP WITH CRISPY TORTILLA CHIPS
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 6 cups dip; 12 to 18 servings
Number Of Ingredients 14
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.
CHIPOTLE MAYO AND BLUE CORN TORTILLA CHIPS CORN ON THE COB
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare a grill for medium-high heat.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
- Spread the chipotle mayo over the corn. Roll in the crushed corn chips and finish with a squeeze of lime juice.
HOT CORN DIP WITH CRISPY TORTILLA CHIPS
Here's a different type of dip recipe. You can use frozen corn if need be. If you use canned corn (ugh).. please be sure to drain and rinse well to get that funky taste out of it. I always add more jalapeño peppers. Recipe courtesy Emeril Lagasse, 2001
Provided by luvmybge
Categories Corn
Time 1h5m
Yield 6 cups of dip
Number Of Ingredients 14
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.
Nutrition Facts : Calories 449.1, Fat 24.3, SaturatedFat 11.5, Cholesterol 53, Sodium 567, Carbohydrate 49.2, Fiber 5.6, Sugar 3.3, Protein 16.2
HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD
Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients!
Provided by the80srule
Categories Lunch/Snacks
Time 20m
Yield 32 chips, 4 serving(s)
Number Of Ingredients 3
Steps:
- Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
- Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
- Cut each tortilla into 4 equal wedge pieces.
- Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
- Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
- Let cool for 5-10 minutes prior to eating.
- Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.
ANNE'S CORN SALSA WITH TORTILLA CHIPS
Steps:
- For the chips: Heat the oil in a Dutch oven set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Drop the tortillas in batches into the oil, being careful not to overcrowd. Fry until golden brown, a couple minutes total. Remove to a paper-towel-lined sheet pan and sprinkle liberally with salt. Repeat for the remaining tortillas.
- For the salsa: Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Wipe the grate down carefully with an oiled towel to remove any loosened crud.
- Grill the corn and the tomatillos until they char and blacken on all sides. Remove from the grill and cool.
- Cut the kernels from the cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
- In a large bowl, combine the corn, tomatillos, scallions, garlic, black beans and jalapenos if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.
HEALTHY BAKED CORN TORTILLA CHIPS (HOMEMADE)
A wonderful healthy snack and a great way to use up leftover corn tortillas. Great with Recipe #287183 or for making nachos. I vary the toppings on this depending on what I will be serving them with, but lately have just been making them plain. VARIATION: If you need more healthy oils in your diet, brush with olive oil.
Provided by Emily Elizabeth
Categories Lunch/Snacks
Time 15m
Yield 20 chips, 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees.
- Stack tortillas one on top of the other and use kitchen sizzors to cut them into 4 slices like you would cut up a pizza.
- Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4" apart (they will be chewy instead of crispy if not spaced properly). (NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes.).
- Shake salt and desired toppings over tortillas.
- TOPPING OPTIONS (choose any combo): SPICES: paprika, chili powder, cumin, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!). CHEESES: grated parmesan cheese, cheddar cheese, pepper jack cheese, etc. or try SWEET: cinnamon & sugar.
- Bake 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 mins).
- Remove from oven and let cool 5-10 mins before serving in order to let them fully crispen. Extra Crispy: put back in turned off oven at least 10 mins or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).
CORN TORTILLA CHIPS
Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.
Provided by Kirstin
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 12.5 g, Fat 8.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 12.6 mg, Sugar 0.2 g
TOASTED CORN TORTILLA CHIPS
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 325°. Lay one tortilla on a cutting surface. Brush one side only with a thin film of vegetable oil, about 1/8 teaspoon. Repeat with the remaining tortillas and oil. Cut the tortillas into the desired size: quarters, sixths, or eighths. 2. Arrange as many tortilla wedges as will fit in a single layer on a large baking sheet. Bake on the middle rack of the oven about 10 minutes, or until the chips are crisp and lightly browned. Remove the chips from the oven and sprinkle lightly with salt, if desired. Repeat baking until all of the chips have been toasted. Once cooled, store in a sealed plastic bag, or other airtight container, if made ahead.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TORTILLA CHIPS WITH GRILLED CORN AND CHEDDAR
This quick nibble is like self-contained nachos, except each chip gets its own heaping spoonful of topping before going in the oven.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
- Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
- Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn. Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
- Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.
HG CRAZY-GOOD TORTILLA CORN CHIPS
Mmmmmmm no preserviative like store bought & fresh out of the oven!!!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Salsas
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut each tortilla in 1/2. Cut each 1/2 into 3 triangles.
- Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet.
- Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt or seasoning of choice. KERNAL SEASON'S POPCORN SEASONING: http://www.kernelseasons.com/index.php?utm_source=google&utm_medium=cpc&utm_term=popcorn%20seasoning&utm_content=12568160874&utm_campaign=Fuor002&mkwid=sOeCyA5WL&pcrid=12568160874&kw=popcorn%20seasoning&mt=b KRAFT MACARONI & CHEESE POPCORN SEASONING: http://www.hometownfavorites.com/kraft-macaroni-cheese-topping-3-oz-by-kraft/
- Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time.
- Serve with salsa or guacamole (https://www.justapinch.com/recipes/soup/chili/hg-holy-moly-guacamole.html) for dipping, if using. Enjoy!
- PER SERVING (entire recipe, 12 chips): 120 calories, 3g fat, 312mg sodium, 22g carbs, 3g fiber, 1g sugars, 1g protein WEIGHT WATCHERS POINTS PLUS: 3
CORN TORTILLA CHIPS
Light but crunchy and better than store bought. The taste does depend on the oil you use. I prefer coconut or canola oil.
Provided by makhubbard somewher
Categories Low Cholesterol
Time 30m
Yield 100 chips, 4 serving(s)
Number Of Ingredients 2
Steps:
- Add oil according to directions of the deep fryer and let it heat up until you drop a tortilla in and it starts to bubble.
- if you do not have a deep fryer use a heavy skillet on the stove top.
- Cut tortilla in 1/8th pie shape.
- Add to oil and fry until they are a light golden brown.
- If you cook on the stove top you may need to flip them over until golden brown on both sides.
NACHOS WITH BBQ RUBBED CORN TORTILLA CHIPS AND HOME TEAM DEATH RELISH
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the relish: In a food processor, combine the habenero peppers, jalapeno peppers, ghost peppers, roasted red peppers and garlic cloves. Pulse until chunky but not pureed. Pour the mixture into a mixing bowl and fold in the red onions, granulated sugar, pineapple juice, apple cider vinegar, grape jelly and Sriracha. Stir until combined. In a saucepan, reduce the mixture by one-third over medium heat, about 15 minutes, and cool.
- For the chips: Slowly heat the peanut oil in a high-sided pot to 350 degrees F. Preheat the oven to 475 degrees F.
- Cut the corn tortillas into chip-size triangles. Mix together the ancho chili powder, brown sugar, kosher salt and black pepper in a small bowl. Fry the corn tortilla chips until crispy, 3 to 5 minutes. Remove the chips from the peanut oil, shake off excess oil and add chips to a large mixing bowl. Sprinkle the spice mixture over the chips while hot and set aside.
- For the nachos: Place two-thirds of the chips on 2 oven-safe plates or 1 large casserole dish. Cover the chips with 2 cups Monterey Jack and 2 cups sharp Cheddar. Add the remaining chips and cover with the remaining cheese. Bake until the cheese is melted, 8 to 10 minutes.
- Garnish with the death relish, pickled jalapenos, tomatoes, sour cream and cilantro. Squeeze juice from the lime evenly on top of the nachos.
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