TORTILLA CHIP CHILAQUILES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.
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.
CHILE CHEESE CASSEROLE
This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
- Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.
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
TORTILLA CHEESE CRISPS
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
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.
Nutrition Facts : Calories 279.6, Fat 6.6, SaturatedFat 1.6, Sodium 922.7, Carbohydrate 47.2, Fiber 3.6, Sugar 3.6, Protein 8
EASY TORTILLA CHILI
Make and share this Easy Tortilla Chili recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef over medium heat, crumbling with a fork. drain.
- Combine beef and remaining ingredients, except tortilla chips, salt, pepper and cheese, in slow cooker; cover and cook on low 6-8 hours.
- Stir in tortilla chips. Season to taste with salt and pepper. Serve topped with cheese.
Nutrition Facts : Calories 204.3, Fat 6.9, SaturatedFat 2.1, Cholesterol 19.3, Sodium 969.5, Carbohydrate 25.3, Fiber 5.5, Sugar 5.8, Protein 12.2
TORTILLA CRISPS
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
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.
EASY CHILAQUILES
A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!
Provided by Christina Bleeker
Categories World Cuisine Recipes Latin American Mexican
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g
GREEN CHILE TORTILLA SCRAMBLE
This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.
Provided by bakerbob
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g
TORTILLA CRISPS WITH BRICKLE DIP
Yummy, easy dessert or appetizer for any Mexican-themed dinner. Also great for an easy appetizer anytime. Store unused dip in the refrigerator.
Provided by erin faust
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Spread tortilla wedges onto the prepared baking sheet.
- Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
- Bake in the preheated oven until chips are crisp, about 15 minutes.
- Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 30.7 g, Cholesterol 47.8 mg, Fat 18.2 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 10.7 g, Sodium 263.4 mg, Sugar 13.8 g
EASY CHILE CHEESE TORTILLA CRISPS
This is a great appetizer or weekend snack!For this recipe I like to drain the salsa, I just drain it through a medium strainer as it will tend to make the tortillas soggy. The tortillas can be fryed up to 8 hours ahead, and let stand at room temperature. Prepare in two seperate baking sheets, or half the recipe and use one baking sheet. Prep time does not include frying the tortillas.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 23m
Yield 8 tortillas
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- In a large skillet, heat 1-inch of oil to about 360°F.
- Fry tortillas one at a time until golden brown on both sides; drain on paper towels (this can be done up to 8 hours in advance).
- Prepare a large baking sheet.
- Place the tortillas on the baking sheet.
- Sprinkle each tortilla with about 1/4 cup of shredded cheese.
- Then top with about 2 tablespoons salsa, then about 1 tablespoon diced chilies, and then top with about 1 tablespoon grated Parmesan cheese.
- Bake 8-10 minutes, or until cheese is melted.
- Break into pieces and serve.
- Delicious!
Nutrition Facts : Calories 304.2, Fat 15, SaturatedFat 8, Cholesterol 35.2, Sodium 876.6, Carbohydrate 28.2, Fiber 2.1, Sugar 2.4, Protein 14.1
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CHILI TORTILLA CHIPS RECIPE | INA GARTEN | FOOD NETWORK
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4.3/5 (3)Author Ina GartenServings 4Category Appetizer
- Pour the peanut oil into a large (11 x 4-inch) stainless steel pot fitted with a candy thermometer; you want the oil to be at least 1-inch deep. Heat the oil to about 380 degrees, or almost smoking.
- Cut the tortillas in quarters (they will seem large) and add them in batches to the hot oil without crowding them. Cook for 2 to 3 minutes, turning once to brown evenly. Remove the tortillas with a flat wire strainer or tongs and place them on a sheet pan lined with paper towels. Continue cooking the chips until they're all fried.
- Meanwhile, combine the salt, chipotle powder, chili powder, and cumin in a small bowl. While the chips are still hot, sprinkle them evenly with the spice mixture. Serve warm or at room temperature.
EASY CHILI CHEESE CRISPS RECIPE - TABLESPOON.COM
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Cuisine MexicanCategory EntreeServings 4Total Time 30 mins
- Place each of the small tortillas on a baking sheet. Spread 1 teaspoon of butter on each tortilla. Place the baking sheet into the oven and let the tortillas toast. It will take about 5-7 minutes but keep your eyes on them. Once the edges start to turn golden brown, remove from the oven.
- Meanwhile, combine the Progresso chili, cheese queso and Old El Paso™ Green Chiles in a bowl until combined.
- Remove the tortillas from the oven and evenly divide the chili mixture over each. Top with cheese and place back in the oven for another 10 minutes or until the cheese is melted. Garnish with chopped cilantro and green onions.
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