Salsa And Chips Recipes

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HOMEMADE SALSA AND TORTILLA CHIPS



Homemade Salsa and Tortilla Chips image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound tomatoes, diced
1 red onion, finely diced
1 jalapeno, finely diced and seeded
1 clove garlic, smashed
1 lime, juiced
3 tablespoons freshly chopped cilantro leaves
Salt and freshly ground black pepper
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
8 to 12 corn tortillas

Steps:

  • Add all salsa ingredients to a bowl and toss.
  • For the chips:
  • Preheat peanut oil in a deep-fryer to 350 degrees F.
  • Mix the salt and chipotle powder together in a small bowl.
  • Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS



Annie's Fruit Salsa and Cinnamon Chips image

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

Provided by Anonymous

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 45m

Yield 10

Number Of Ingredients 10

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Steps:

  • In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutrition Facts : Calories 312 calories, Carbohydrate 59 g, Fat 5.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 461.7 mg, Sugar 15.6 g

CHIPS AND SALSA SALAD



Chips and Salsa Salad image

Everybody loves chips and salsa! Here's an upgraded version that you don't have to feel guilty about having for dinner.

Provided by scotula138

Categories     Lunch/Snacks

Time 35m

Yield 2-3 2 large dinner or 3 lunch portions, 2-3 serving(s)

Number Of Ingredients 16

1/3 cup extra virgin olive oil
1/4-1/3 cup fresh lime juice from 1-2 lime
1 lime, zested
1 garlic clove, minced
2 tablespoons honey
2 tablespoons heavy cream (optional, but helps cut down on the acid)
1 -2 poblano pepper (roasted, peeled, seeded and cut into large strips)
1 -2 jalapeno pepper (roasted, peeled, seeded and chopped)
6 corn tortillas
2 flour tortillas (8 in)
1/4 cup vegetable oil
2 tablespoons cumin
1/2-1 teaspoon salt
1/8-1/2 teaspoon fresh cracked black pepper
2 1/2 lbs fresh tomatoes (heirloom works best here)
1 bunch cilantro, picked

Steps:

  • Preheat oven to 350 degrees.
  • Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine.
  • Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.) Place your roasted peppers in a bowl and cover with plastic wrap to steam. .
  • Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat) and cut into strips/dice. Place in a large bowl.
  • While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips.
  • Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. .
  • Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy.
  • Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently.
  • Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes).
  • Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing), queso fresco.

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