Sentences with phrase «of the tortilla strips»

A garnish of tortilla strips and avocado give it a crunchy, buttery bite.

Reduce heat to simmer and add half of the tortilla strips along with the shredded chicken.

Be sure to save the other half of the tortilla strips for your topping.

To serve, ladle the soup into bowl, and top with some of the cilantro, a dollop of sour cream, a sprinkle of the extra shredded cheese, and a generous amount of tortilla strips.

Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and cilantro and serve.

They are super easy, creamy, flavorful, refreshing and you will love the Mexican spices, hearty sweet corn and beans, refreshing mango and crunch of tortilla strips all cocooned in Flatout's Foldits!

Serve the soup with a generous helping of tortilla strips, some chopped cilantro, and hunks of avocado, and a few slices of jalapeño if desired.

Chilaquiles is a Mexican dish consisting of tortilla strips simmered with meat, eggs, or vegetables.

On top of the tortilla strips add 1/4 of the shredded chicken.

When the oil is heated to the correct temperature, gently immerse 1/4 of the tortilla strips into the oil and let them float.

Not exact matches

I also found it very tasty — McDonald's particular brand of Southwest sauce has a little more zing than most others I've tried, and the tortilla strips do indeed add a nice element of crunch.

by Nancy Gerlach, Fiery Foods and Barbecue Central Food Editor Emeritus Recipes Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce) Mole Poblano Enchiladas Puebla Rice Pilaf Ensaladade Espinaca con Nopalitos Sopa de Lima (Lime Soup with Tortilla Strips and Chile) During the Thanksgiving holiday season, it's the time of year that if turkeys were smart, they'd head for the...

Assemble the tacos: for each, add several strips of the pepper to the center of a tortilla followed by a few heaping tablespoons of the corn - black bean mixture.

Lay a few julienned pepper strips along the middle of each tortilla.

Serve hot with a dollop of creme fraiche, additional cilantro garnish, and some crusty warm bread or tortilla strips.

Menu Description: «Grilled chipotle chicken breast with guacamole and sour cream on a bed of greens tossed with two cheeses, pico de gallo, tortilla strips and our Mexi - ranch dressing.»

Top it off with crispy tortilla strips and a squeeze of fresh lime, and chase it down with a cold beer... what more could you want?

The bed of crispy corn tortilla strips can be easily made by crumbling store - bought tortilla chips, or, if you want strips more closely resembling those served at the restaurant, just follow the Tidbits below.

Especially when the soup is super thick and meaty and chunky with loads of chicken and black beans and avocado and crispsy tortilla strips and jalapeno peppers and all sorts of awesome seasoning.

CUT tortillas into 1/2 - inch - wide strips; arrange two - thirds of strips on baking sheet, setting rest aside.

Served on a bed of crisp tortilla strips.

Garnishes: shredded Chihuahua or Monterrey Jack cheese, diced avocado, crushed tortilla chips OR fried corn tortilla strips, chopped cilantro, and additional wedges of lime

When I lived in Houston, I loved to stop at El Rey Taquería for a big bowl of their tortilla soup, which was packed with chicken, shredded cheese, corn, avocado, and crispy tortilla strips, and also called caldo tlalpeño.

Manufactured in a 90,000 - square - foot certified kosher facility, Mi Rancho produces a wide range of tortillas, from traditional to ancient grain, artisan and gluten - free, and specialty wraps as well as pre-cut chips and strips that consumers can buy and fry themselves.

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

As October typically provides a respite from the heat along the Gulf Coast, warm up this National Seafood Month and celebrate with Corn and Gulf Coast Blue Crab Soup with Crispy Tortilla Strips, a sample recipe of what can be found on the recipe finder app.

Encanto also recently developed a lasagna pizza featuring marinara sauce in place of traditional tomato sauce as well as cheddar, mozzarella and Parmesan cheeses all held in place by tortilla strips.

10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice

1 pound boneless, skinless chicken breast halves, butterflied salt and pepper to taste 2 tablespoons Canola, divided 3 bell peppers of various colors, sliced into 1 / 4 - inch strips 1 large onion, sliced into 1 / 4 - inch strips 4 La Tortilla Factory Light Tortillas, Flour

I just want to note the irony that the only place I think I've ever heard of adding heavy cream to an egg scramble came from a healthy - themed Mexican cookbook... and let's not forget the deep fried tortilla strips.

I've prepared it exactly as written with great results — well, minus the strips of tortillas.

The packages of colorful tortilla strips can usually be found next to the salad dressings and salad toppings.

Cook on a grill until tender and then place the strips of vegetables in corn tortillas and season with salt and pepper and a crumble of the queso anejo and chopped cilantro.

These are all the ingredients you'll need to create a yummy Mexican wedge salad: Iceburg lettuce, grape tomatoes, black beans, corn, purple onion, a combination of colorful bell peppers (red, yellow, orange), purple onion, pepitas (roasted pumpkin seeds), Haas avocado, Mexican cheese (Queso Fresco or Cotija), colorful tortilla strips, and either store bought or homemade creamy cilantro lime dressing.

Sprinkle the wedge salad with black beans, kernels of corn, sliced or chopped purple onion, chopped bell peppers, your choice of crumbled Mexican cheese, and colorful tortilla strips.

Skip the tortilla strips and loads of cheese, and ask for the guac on the side.

This one is a riff off one of my very favorite salads where thick slabs of avocado meet crispy - fried tortilla strips all tossed in a sharp lime - cilantro vinaigrette but this time I used tarragon and red wine vinegar instead of the cilantro and lime juice because....

Sprinkle both sides of the tortillas with the spice mixture, then slice into ⅛ - to 1/4 - inch - thick strips.

Simply heat 1/2 cup of olive oil over medium high heat until hot, then working in batches fry thin strips cut from four corn tortillas until golden brown.

Obviously the tortilla strips will get soggy but they are still good - kind of like chicken tortilla soup!

This soup is an excellent source of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2 cup olive oil 4 corn tortillas, cut into thin strips 1 small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4 cups reduced - sodium chicken stock 1/2 bunch cilantro (optional), washed and chopped 1/4 tsp.

You can always just crumble store - bought tortilla chips for a super easy version of this soup, but nothing quite compares to fresh, homemade tortilla strips.

Add a large plate of freshly fried corn tortilla strips and two cold beers and I've already wiped the slate clean of last week.

Take the tortilla out of the oven and slice into small strips and pieces.

Add tortilla strips in a couple of batches and cook, stirring once or twice, until light brown and crisp, 5 to 7 minutes.

, grilled corn or tortilla strips to this bowl of goodness.

Garnish each with tortilla strips, cheese, and cilantro; serve each bowl with a wedge of lime.

Your choice of grilled all natural chicken or seafood on a bed of fresh mixed greens with sweet, citrusy mango salsa, brown rice & quinoa, fresh sliced Hass avocados, crisp tortilla strips, and drizzled with a lemon agave balsamic vinaigrette.

To serve, put a few of the mushroom strips in the center of a tortilla and top with some of the salsa verde.

The creamy lime sour cream and crispy tortilla strips give this vegan salad an interesting mix of textures and flavors.