FRUIT SALSA WITH CINNAMON TORTILLA CHIPS
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
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
GAZPACHO SALSA
Provided by Jill Silverman Hough
Categories Tomato Appetizer Picnic Super Bowl Vegetarian Low Cal Backyard BBQ Cucumber Summer Poker/Game Night Healthy Low Cholesterol Vegan Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.
CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Categories appetizer
Time 6h41m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
- Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
- In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
- To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
QUINOA-NECTARINE GAZPACHO WITH CRISPY SPICED TORTILLA STRIPS RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 19
Steps:
- In a colander rinse quinoa well; drain. In a small saucepan bring water and salt to boiling. Stir in quinoa. Reduce heat. Cover and simmer about 15 minutes or until tender. Drain and discard any excess water; set quinoa aside to cool. Place nectarines in a large bowl. If desired, mash some of the pieces slightly with a potato masher. Gently stir in cooled quinoa, the avocado, cucumber, lime juice, onion, cilantro, and jalapeno. Cover and chill for 30 minutes to 6 hours. To serve, stir ginger beer and pineapple juice into nectarine mixture. Ladle soup into bowls. If desired, top with crema. Garnish with Crispy-Spice Tortilla Strips. Crispy-Spice Tortilla Strips Directions: Preheat oven to 350 degrees F. In a small bowl combine oil, chili powder, and cinnamon. Brush oil mixture evenly over tortillas. Sprinkle with salt to taste. Roll up each tortilla and slice crosswise into long thin strips. If desired, cut strips in half. Spread strips on a baking sheet. Bake about 12 to 15 minutes or until golden. Cool on a wire rack. Use immediately or store in a covered container at room temperature for up to 3 days.
SPICY GAZPACHO
Steps:
- Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
- Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.
More about "gazpacho salsa with creole spiced tortilla chips recipes"
BLACK JACK NACHOS WITH GAZPACHO SALSA | RECIPE
From rachaelrayshow.com
AUTHENTIC GAZPACHO RECIPE – THE BEST SPANISH GAZPACHO
From spanishsabores.com
SALSA GAZPACHO RECIPE & USES FOR SALSA | THE NIBBLE …
From blog.thenibble.com
GAZPACHO SALSA RECIPE | BON APPéTIT
From bonappetit.com
FRUIT SALSA CINNAMON TORTILLA CHIPS RECIPE - DIVAS CAN …
From divascancook.com
GAZPACHO SALSA WITH TORTILLA CRISPS - CHATELAINE.COM
From chatelaine.com
Estimated Reading Time 40 secs
CREOLE SPICED SEAFOOD GAZPACHO - EMERILS.COM
From emerils.com
FRUIT SALSA AND HOMEMADE TORTILLA CHIPS - WHISK TOGETHER
From whisktogether.com
GAZPACHO SALSA - MEXICAN RECIPES
From fooddiez.com
SPICED TORTILLA CHIPS - YUCATAN GUACAMOLE
From avocado.com
WHAT’S THE DIFFERENCE BETWEEN GAZPACHO AND SALSA? - JUSTALITTLEBITE
From justalittlebite.com
ASTRAY RECIPES: CREOLE SPICED SEAFOOD GAZPACHO
From astray.com
CREOLE SPICED SEAFOOD GAZPACHO – RECIPES NETWORK
From recipenet.org
PINEAPPLE SALSA WITH SPICED TORTILLA CHIPS RECIPE - ENTYVIO
From entyvio.com
GAZPACHO SALSA | TAPAS PARTY RECIPES - BRINDISA SPANISH FOODS
From brindisa.com
GAZPACHO SALSA - ANITA'S TABLE TALK
From anitastabletalk.com
ISOM IGA - RECIPE: GAZPACHO SALSA
From isom.iga.com
CREOLE TOMATO GAZPACHO - LOUISIANA COOKIN
From louisianacookin.com
CREOLE TOMATO SALSA | EMERILS.COM
From emerils.com
SEABROOK APPLE MARKET - RECIPE: GAZPACHO SALSA
From seabrook.myapplemarket.com
RECIPES - XOCHITLCHIPSANDSALSA.COM
From xochitlchipsandsalsa.com
SALSA: GAZPACHO FOR CHIPS. - SHEDOESTHECITY EVENTS & CULTURE
From shedoesthecity.com
SALSA CREOLE RECIPE - NDTV FOOD
From food.ndtv.com
CREOLE SPICED SEAFOOD GAZPACHO RECIPE | EMERIL LAGASSE
From cookingchanneltv.com
GAZPACHO SALSA RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
ROASTED POBLANO GUACAMOLE WITH SPICED TORTILLA CHIPS RECIPE
From eatingwell.com
GAZPACHO SALSA RECIPE | MYRECIPES
From myrecipes.com
SPICY JALAPENO PINEAPPLE SALSA W/ CRISPY TORTILLA CHIPS – …
From unsophisticook.com
QUINOA-NECTARINE GAZPACHO WITH CRISPY SPICED TORTILLA STRIPS
From bhg.com
SPICY BAKED TORTILLA CHIPS | LISA'S KITCHEN | VEGETARIAN RECIPES ...
From foodandspice.com
RESTAURANT STYLE SALSA RECIPE WITH HOMEMADE CORN TORTILLA CHIPS
From withsaltandwit.com
RAYS FOOD PLACE - RECIPE: GAZPACHO SALSA
From gorays.com
HOMEMADE TORTILLA CHIPS AND SALSA - ACAPULCOS
From acapulcos.net
GAZPACHO SALSA WITH TORTILLA CRISPS - CHATELAINE.COM | RECIPE
From pinterest.ca
ROASTED TOMATILLO-MANGO SALSA & SPICED TORTILLA CHIPS RECIPE
From myrecipes.com
GAZPACHO SALSA | DIP FOODS - RECIPE: SERVE WITH TORTILLA CHIPS ...
From dipfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love