Warm Roasted Butternut Squash Salsa With Tortilla Chips Recipes

ROASTED BUTTERNUT SQUASH HUMMUS WITH SCARY BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
• Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
• Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
• Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
• Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.

WARM SOUTHWEST SALSA WITH TORTILLA CHIPS

Steps:

• Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
• Microwave uncovered on High 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)

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.

BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
• Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
• Bake squash in the preheated oven until almost tender, about 45 minutes.
• Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.

HOMEMADE SALSA AND TORTILLA CHIPS

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.

WARM ROASTED BUTTERNUT SQUASH SALSA WITH TORTILLA CHIPS

Steps:

• Position a rack in the center of the oven and preheat the oven to 400°.
• Lightly oil a baking sheet.
• Toss the squash with 1 tablespoon oil and spread on a rimmed baking sheet.
• Roast, stirring occasionally, until the squash is lightly browned and tender, about 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet or saucepan over med-high heat.
• Add the onion, bell pepper, garlic, and jalapeno and cook, stirring occasionally, until the onion is golden, about 8 minutes.
• Add the tomatoes, beans, zucchini, and cilantro and cook, stirring occasionally, until the zucchini is crisp-tender, about 5 minutes.
• Stir in the roasted squash and cook for 5 minutes more.
• Stir in the pumpkin seeds.
• Season with salt and pepper.
• Transfer to a mini-slow cooker and serve warm with tortilla chips.

SPICY TORTILLA CHIPS

Steps:

• Heat oven to 400ºF.
• Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.).