Homemade Salsa And Fried Tortilla Chips With Seasoning Deen Recipes

HOMEMADE SALSA AND FRIED TORTILLA CHIPS WITH SEASONING - DEEN

Steps:

• Salsa:.
• Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
• Stir well with a spoon.
• Cover with plastic wrap and chill until serving time.
• Tortilla Chips:.
• Arrange the tortillas in a stack and cut into 6 equal wedges.
• Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer.
• Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
• Drain on paper towels; sprinkle lightly with salt, if desired.
• Store in an airtight container.
• House Seasoning:.
• Mix ingredients together and flavor chips to taste.
• Store leftover seasoning in an airtight container for up to 6 months.

MACHO NACHOS COURTESY OF PAULA DEEN

Steps:

• Have all the prepped ingredients easily accessible to assemble nachos.
• Preheat oven to 350.
• In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos.
• On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip.
• Working quickly, sprinkle with some onions, jack cheese, and jalapeño slices.
• Spoon on chili and top that with Cheddar.
• Repeat this layering process until ingredients are used up.
• Save some of the jalapeño slices for garnish.
• Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface.
• Top nachos with sour cream, green onions, diced tomato and jalapeño slices and serve hot.

TORTILLA CHIP CORNBREAD

Steps:

• Note: pulse tortilla chips in a blender or food processor to get them finely crushed. It's okay if they aren't as finely crushed as cornmeal; just get them as small as you can.
• Mix dry ingredients in a medium bowl.
• In a separate bowl, mix butter/margarine, milk and egg.
• Pour wet ingredients into dry, and stir just until combined. Mixture may be slightly lumpy. Pour batter into a greased 8x8-inch square baking dish.
• Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.

FRIED TORTILLA CHIPS

Steps:

• Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
• Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
• When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
• Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.

GOLD MEDAL SIZZLING FAJITAS (PAULA DEEN)

Steps:

• In a heavy duty resealable plastic bag, combine 3 tablespoons of the vegetable oil, lemon juice, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
• Seal and toss the bag around to coat. Marinate in the refrigerator.
• *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
• If you have a pan like this, preheat your cast iron pan or grill in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
• Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.
• Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
• In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
• Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
• When you are ready to serve, arrange the meat, onions and peppers on cast iron servers or plates that have been heated in the microwave. It will immediately start to sizzle from their fat and moisture. Serve with the warm tortillas and other accompaniments.