SPICED TORTILLA
Perfect for dinners, lunches and snacks, this spiced tortilla is a great in-the-fridge standby for many occasions
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.
- Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.69 milligram of sodium
SPICY MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
BAKED PUMPKIN SPICE TORTILLA CHIPS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees F.
- Brush oil on one side of tortillas, stack them and cut into quarters. Arrange on a baking sheet and sprinkle pumpkin spice and a pinch of salt over the top (sprinkle from at least 12 inches above the baking sheet for even coverage of the small amount). Bake until crisp and golden, about 15 minutes.
SPICED CURLY TORTILLA CHIPS
This recipe was created to accompany [Tomatillo Salsa](/recipes/food/views/10501) . Can be prepared in 45 minutes or less.
Yield Serves 8 as an hors d'oeuvre
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Brush both sides of tortillas with oil and with scissors cut each tortilla into about 5 randomly shaped wavy strips. In 2 large shallow baking pans arrange half of strips in one layer. (Strips should curl up on their own, but if necessary gently twist or fold them over.)
- In a small bowl combine chili powder, salt, and sugar and through a small sieve sprinkle half of mixture over tortilla strips in pans. Bake tortilla strips in upper and lower thirds of oven until just crisp, 6 to 8 minutes, and transfer to paper towels to cool. Make more chips in same manner with remaining tortilla strips and chili mixture.
SPICY TORTILLA STRIPS
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.
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