Don't forget to peek into the kitchen classroom where one may be whipping up fresh salsa or
a batch of tortilla chips.
Not exact matches
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the
tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut
tortilla sheets 7) Place greased cut
tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various
batches) 8) Toast
tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted
tortilla chips
When my tomatillos are ripe, I make a large
batch of Mexican salsa verde, perfect for
tortilla chips, great with eggs, and awesome in these enchiladas!
To make the
tortilla chips, heat the oil in a large frying pan until it reaches 350 degrees F. Fry the
tortilla wedges in
batches, cooking each for about 3 minutes, or until they become a nice shade
of golden brown.
Get the cheesy, crunchy satisfaction
of nachos without all the fat by baking your own
tortilla chips (it's easier than making a
batch of cookies), then serving them with a salsa laced with queso blanco, a crumbly Mexican cheese.
For a party recently, Henry and I made an encore
batch of our salsa that was wildly popular at 4th
of July, this time with homemade lime - scented
tortilla chips.
I make a
batch of pinto beans with chopped bacon, tomatoes, and cilantro and serve with
tortilla chips.