Then, just when guests start arriving, I arrange
a batch on sheet tray and bake fresh screaming bubbling jalapeno poppers in 12 minutes!
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
-- For those of you who like to do
batch cooking, you can double or triple this recipe, freeze the cooked tenders
on a
sheet tray and then defrost them in small
batches.
You can do this individually or, if you prefer, you can flatten the entire
batch of dough onto a nonstick
tray, put a
sheet of parchment paper
on top, roll it with a rolling pin, and then slice the dough into 8 bars.
Make a
batch of rice and spread it in a thin layer
on a
sheet tray.