SEEDED TORTILLA TRIANGLES
Time 40m
Yield Makes about 32 triangles
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Stir together flax, sesame, and poppy seeds.
- Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture. Sprinkle with seeds to coat, then cut each tortilla into long thin triangles with a sharp knife.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.
SEEDED TORTILLA CRISPS
These are wonderful to serve at a get together or just to snack on. They may be made a day ahead and kept in an airtight container. Just reheat at 350 degrees for about 5 minutes if they loose their crispness. You can make these using all different kinds of seeds. Yield is only estimated depending on the size of the triangles.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 30 trianngles (approx)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Mix both seeds together in a small bowl.
- Place 2 tortillas on a large baking sheet.
- In a small bowl or cup whisk the egg with water and salt.
- Brush the top of the tortillas with the egg mixture.
- Sprinkle with seeds to coat.
- Then cut each tortilla into long thin triangles with a sharp knife (I use a pizza cutter for this).
- Bake for about 15-20 minutes.
- Repeat with the two remaining tortillas.
Nutrition Facts : Calories 51.3, Fat 2.6, SaturatedFat 0.4, Cholesterol 7, Sodium 139.8, Carbohydrate 5.6, Fiber 0.7, Sugar 0.4, Protein 1.6
FRESH TORTILLA TRIANGLES
Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Cheese Nachos Recipes
Yield 32
Number Of Ingredients 3
Steps:
- Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.
Nutrition Facts : Calories 26.3 calories, Carbohydrate 2.9 g, Fat 1.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.9 mg, Sugar 0.1 g
TACO TRIANGLES RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, red bell pepper, green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, dried oregano, lime, shredded chicken, black beans, ground beef, flour tortillas, cheese blend, large egg, oil, fresh cilantro, sour cream, guacamole, salsa
Provided by Alix Traeger
Categories Sides
Yield 15 servings
Number Of Ingredients 23
Steps:
- In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
- Add the lime juice and cook the vegetables until soft, about 5 minutes.
- Seperate the vegetables in three medium bowls.
- To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
- Stir each bowl until everything is incorporated.
- Cut a tortilla in half with a pizza cutter or knife.
- Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
- Fold each corner over the middle, forming a triangle.
- Flip the tortilla triangle over so the seam is down.
- Brush the edge of the tortilla with egg wash and press with a fork to seal.
- Repeat with the remaining tortillas and fillings.
- In a deep pan, heat two inches of oil to 350°F (180°C).
- Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
- Drain the triangles on a rack
- Serve with cilantro, sour cream, guacamole, and salsa.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 24 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 2 grams
TORTILLA TRIANGLES WITH AVOCADO SALSA
A quick to make recipe from Kurma Dasa's '52 Quick Vegetarian cards'. When I make these, I'll be leaving out all those hot ingredients, but I know I'm undoubtedly in a minority in this taste preference so I'm posting the recipe as on the card! The reviewers so far, I have noted, have omitted the asafetida powder. The Zaar Kitchen Dictionary says that garlic powder or onion powder can be used as a substitute.
Provided by bluemoon downunder
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut each tortilla into 6 wedges, heat some oil in a small frying pan, shallow-fry the wedges until golden and crips and drain on paper towels.
- Combine all the salsa ingredients in a bowl and mix gently.
- Serve the tortilla wedges with the salsa as an appetiser or as a snack.
Nutrition Facts : Calories 219.7, Fat 15.5, SaturatedFat 2.2, Sodium 309.9, Carbohydrate 20.9, Fiber 8.6, Sugar 1.6, Protein 3.7
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