Cheddartortillacrispswithcitrussalsa Recipes

TORTILLA CHEESE CRISPS

Tortilla Cheese Crisps image

Make and share this Tortilla Cheese Crisps recipe from Food.com.

Provided by CookingONTheSide

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

4 (6 inch) flour tortillas
1 1/2 cups taco cheese, shredded (can use sharp cheddar or Monterey Jack as well or mix the two)
1/2 cup salsa

Steps:

Spray baking sheet with nonstick spray.
Place tortillas on baking sheet; spray nonstick spray.
Sprinkle cheese evenly among the four tortillas.
Bake at 350 degrees for 7-10 minutes.
Top with salsa.

PARMESAN TORTILLA CRISPS

Parmesan Tortilla Crisps image

Provided by Giada De Laurentiis

Categories appetizer

Time 37m

Yield about 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan
1/4 teaspoon salt

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.
RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco

TORTILLA CRISPS

Tortilla Crisps image

A friend of mine makes these. They are SO delicious,easy to make and quite a different use of tortillas. They are good "as is" or you can serve them with salsa or humus. They make a nice appetizer or snack.

Provided by Paja9203

Categories Lunch/Snacks

Time 25m

Yield 96 crisps

Number Of Ingredients 8

Ingredients

3/4 cup butter, softened
1/2 cup parmesan cheese
2 teaspoons parsley flakes
1/4 cup sesame seeds
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
12 6-inch tortillas

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.

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS

Fruit Salsa with Cinnamon Tortilla Chips image

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

Ingredients

1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

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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