Janettes Tortilla Chip Snapper With Tequila Mango Salsa Recipes

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS

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.

TEQUILA SALSA

Steps:

• In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
• Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.

FRESH MANGO SALSA AND HOMEMADE TORTILLA CHIPS

Steps:

• Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.
• Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
• Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
• Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
• Heat the oven to 350 degrees F.
• Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.

TORTILLA SUNDAE WITH MINTED MANGO SALSA

Steps:

• In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
• Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
• Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.