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
Garnishes: cilantro, black olives, halved cherry tomatoes, jalapeno slices,
diced avocado, tortilla
chips
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans
diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices,
diced avocados, tortilla
chips
Garnishes: shredded Chihuahua or Monterrey Jack cheese,
diced avocado, crushed tortilla
chips OR fried corn tortilla strips, chopped cilantro, and additional wedges of lime
Arrange ingredients in a rainbow shape in this order:
diced tomato, carrot, corn kernels,
diced avocado, broken blue corn
chips, sliced red onion, sliced grilled chicken, black beans.
4 cups butter lettuce, chopped 1
avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion,
diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla
chips, crushed
But the real WOW comes from the garnishes... in addition to the sour cream, I drizzled fresh meyer lemon juice,
diced avocado and served with organic stone ground blue tortilla
chips.
Serve with crushed tortilla
chips, grated cheese and
diced avocado.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion,
diced 1 red bell pepper,
diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large
dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla
chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe
avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion,
diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
On any given day, I'll add
diced avocado, shredded sharp cheddar or homemade baked tortilla
chips.
Prep all salad ingredients and place in large bowl: chopped lettuce, ground turkey,
diced tomato, cubed
avocado, grated cheddar cheese, kidney beans, chopped cilantro, chopped red onion, and corn
chips.
Garnishes: tortilla
chips shredded cheese
diced avocado chopped cilantro sour cream hot sauce lime juice
Top with fresh cilantro,
avocado, sour cream, shredded cheese,
diced tomato, or corn
chips, if desired.
Diced mango,
avocado, red onion, jalapeno, a squeeze of lime, and a little fresh cilantro make a delicious, tangy sweet and spicy salsa that goes great with Mission Organics ® Blue Corn Tortilla
Chips.
We like to top it with
diced avocado and a little fresh cilantro then serve it with a small side of
chips and salsa.
ingredients VEGAN CHORIZO NACHOS 1 bag tortilla
chips 1 package vegan chorizo (browned according to package directions) 1 bag vegan shredded cheese 1
avocado (pitted, peeled, small
dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup water
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion,
diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can
diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions,
avocado, cilantro, crushed tortilla
chips or cornbread
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup
diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and
diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch
dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings:
avocado, corn
chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
Add another layer of
chips and top with the remaining taco meat, remaining cashew cream, radishes,
avocado, remaining scallions,
diced red onion, and cilantro.
You can also
dice up the
avocado and tomato a bit smaller and serve it as
avocado salsa with
chips.
INGREDIENTS 2 boneless, skinless chicken breasts 1 small onion,
diced 3 cups chicken broth 5 ounces light cream cheese 1 can black beans, drained and rinsed 1 can yellow corn, drained and rinsed 2 10 - ounce cans mild enchilada sauce 1 10 - ounce can medium enchilada sauce 1 14 - ounce can tomato sauce 1 tablespoon cumin 2 teaspoons garlic powder 2 teaspoons salt 1/3 cup water or chicken broth + 3 tablespoons flour optional garnish: shredded cheese, tortilla
chip strips,
avocados, cilantro
Suggested Accompaniments:
diced avocado chopped cilantro shredded cheddar cheese cooked white or brown rice crushed tortilla
chips
* Lettuce mix * Some fresh cooked corn, shucked off the cob * Fresh
diced tomatoes * A can of rinsed black beans * Chopped green onion * Chopped up
Avocado * A couple handfuls of roughly crushed tortilla
chips and, of course * A big ol' handful of shredded cheese
When Largeman - Roth was pregnant and craved the salty satisfaction of
chips and salsa, she toasted a tortilla, then topped it with a fried egg and a pile of shredded cheese, salsa, and
diced avocado.
2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup chopped organic mango (fresh preferred, or frozen is fine) 1 fresh tomato,
diced 1 green onion, sliced on the bias 10 organic blue corn
chips, crushed 1/2 organic
avocado,
diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa
For lunches, I'll mix black beans with cheese and salsa and pack that with
diced avocado and
chips on the side.
shredded cheese chopped cherry tomatoes sliced
avocado corn - a nice persuader for the kids
diced red pepper
diced cucumber sliced romaine - I use this knife lightly crushed Corn
Chips - I used Trader Joe's Organic Corn
Chips sliced green onion, or any
diced onion pickled or fresh jalapeño slices Paleo Catalina Dressing - recipe below
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled &
diced ● 5 tablespoons
avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed &
diced ● 1/2 cup chopped cilantro ● 2
avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla
chips
Thanks to a combination of tart dried cherries,
diced avocado, crumbled Feta cheese, Marcona almonds, and crumbled pita
chips, every bite is tangy, creamy, salty, crunchy — the list goes on.
Ideas for serving: Because this is such a substantial guacamole (a fact I emphasize by having you
dice part of the
avocado), I like to serve it less as a dip for
chips and more as an accompaniment to smoky grilled shrimp, chicken, fish or pork.