Chile Lime Tortilla Crackers Recipes

CHILE-LIME PARTY MIX

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment.
• In a large bowl, combine the corn cereal, peanuts, pretzels, chipotle Cheddar crackers, tortilla chips, coconut, corn nuts and pepitas.
• In a small saucepan, melt the butter. Add the lime zest, seasoning salt, kosher salt and chili powder. Simmer until the flavors are combined, about 1 minute. Remove from the heat and stir in the Parmesan.
• Pour half the seasoning mixture over the party mix and stir to combine. Then add the second half of the seasoning mix and stir again, making sure the seasoning mixture is evenly distributed over the party mix. Divide between the 2 prepared baking sheets and bake until the mix is lightly toasted and the Parmesan is melted, about 15 minutes. Serve immediately or store in an airtight container.

CHILI-LIME TORTILLA STRIPS

Steps:

• Preheat oven to 350 degrees. Cut tortillas into 3/4-inch-wide strips. On a rimmed baking sheet, toss with olive oil, chili powder, and lime zest and juice. Season with salt and pepper. Bake in a single layer until strips are toasted and crisp, about 18 minutes, tossing halfway through.

CHILI-LIME TORTILLA TRIANGLES

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.

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

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.

CHIHUAHUA-TOMATO SOUP WITH CRISPY LIME-CHILI TORTILLAS

Steps:

• Saute onion in olive oil until slightly browned.
• Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
• Add tomatoes, vegetable broth and pasilla chile.
• Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
• Simmer gently 30 minutes.
• In the meantime, heat vegetable oil in a skillet.
• Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
• Sprinkle with the juice of 1/2 lime and set aside.
• And here's the important part- try not to eat all the tortilla strips before the soup is done!
• LOL!
• Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
• To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.