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.
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
CHILAQUILES II
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Provided by Jessica Mariscal
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
- Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
- Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g
CHILI CHIPS
Use as little or as much chilli powder as you little. These are really cheap to make and are great as a snack or side dish
Provided by Young cook ellie
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven to 220c, 425f, gas mark 7.
- Wash the potatoes and pat dry.
- Chop each potato into 8 wedges and put in a bowl. Add the olive oil, salt and chili powder and toss well.
- Put on a baking sheet and cook in the oven for 15 minutes. Turn over and cook for another 15 minutes, then turn once more and cook for a final 25 - 30 minutes until crisp and golden.
Nutrition Facts : Calories 405.5, Fat 13.9, SaturatedFat 2, Sodium 319.7, Carbohydrate 64.8, Fiber 8.3, Sugar 2.9, Protein 7.5
CHILI LIME BOWTIE PASTA CHIPS RECIPE BY TASTY
Fulfill all of your snack cravings with these citrusy, crunchy air-fried pasta chips! Zesty lime pairs with chili powder for a tart and spicy bite, all wrapped in a fun-for-all-ages bowtie shape!
Provided by Aleya Zenieris
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the lime zest, chili powder, garlic powder, and salt until evenly combined.
- In a medium bowl, toss the warm pasta with the avocado oil, lime juice, and half of the spice mixture. Stir well until evenly coated.
- Preheat the air fryer to 390˚F (200°F) for 5 minutes.
- Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
- Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
- Serve the pasta chips with guacamole for dipping.
- Enjoy!
Nutrition Facts : Calories 112 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, Sugar 0 grams
CHILI CHEESE CHIP BAG MEAL RECIPE BY TASTY
Take your meals on the go with these walking chip bags! Use this easy chili recipe with your favorite bag of corn chips for an entire meal that fits right in your hands. This is perfect for the kids or the big game!
Provided by Nichi Hoskins
Categories Dinner
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the chili: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, garlic, bell pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook until the vegetables soften, about 5 minutes.
- Add the ground turkey, remaining ½ teaspoon of salt, and remaining ¼ teaspoon pepper to the pot. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.
- Add the chili powder and tomato paste to the pot and stir until the turkey and vegetables are coated. Cook for another 2 minutes to toast the spices slightly.
- Add the diced tomatoes, kidney beans, and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat. The chili will keep in the refrigerator in an airtight container for up to 4 days
- To assemble, use scissors to cut open each bag of corn chip either along the top or side. To each bag of chips, add ¼ cup (60 g) turkey chili and 1 tablespoon cheddar cheese and stir with a fork to incorporate. Top with 1 tablespoon sour cream and 1 teaspoon scallions.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 122 grams, Fat 58 grams, Fiber 18 grams, Protein 41 grams, Sugar 16 grams
CHILI CORN CHIPS
Make and share this Chili Corn Chips recipe from Food.com.
Provided by Millereg
Categories Grains
Time 15m
Yield 32 chips
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- In cup, mix cumin, chili powder, and salt.
- Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
- Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
- Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
- If not serving right away, store in tightly covered container.
- Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).
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