TORTILLA SNACK STRIPS
"These crispy, zippy strips are a super homemade alternative to commercial snack chips," writes Karen Riordan from her home in Fern Creek, Kentucky.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Brush butter over one side of each tortilla. Combine the seasonings; lightly sprinkle 1/4 teaspoon over each tortilla. Make two stacks of tortillas, with three in each stack. Using a serrated knife, cut each stack into nine thin strips. , Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 88 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS
Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.
Provided by gem
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
- Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 23.2 g, Fat 8.5 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 1 g, Sodium 23.4 mg, Sugar 0.5 g
SPICY ENCHILADA CASSEROLE
This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.-Julie Huffman, New Lebanon, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
Nutrition Facts : Calories 592 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1535mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein.
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.
SPICY TORTILLA SOUP
Warm up to a bowl of spicy tortilla soup by pureeing chiles, onion, tomatoes and garlic, and then simmering with shredded chicken and broth. Top this popular Mexican soup with crunchy tortilla strips, cheese, avocado, cilantro and lime juice.
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.
- See all 50 Easy Soups
SPICY TORTILLA SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
- In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
- Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.
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
SEASONED TORTILLA STRIPS
These are quick to make and are good to snack on, add to salads or to top a soup. The original recipe is from epicurious. You can use less oil than is shown and still have great results. Yield shown in recipe is a guesstimate.
Provided by Junebug
Categories Lunch/Snacks
Time 25m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Stir oil and all spices together.
- Brush one side of all the tortillas with oil/spice mixture.
- Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
- Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
- Bake until golden and crisp, about 10-15 minutes.
- (If pans are on different oven racks switch their positions about halfway through baking.).
- Remove from oven and sprinkle with salt.
- Cool completely in pans.
Nutrition Facts : Calories 142.8, Fat 8.9, SaturatedFat 1.2, Sodium 27.6, Carbohydrate 15, Fiber 2.4, Sugar 0.3, Protein 2
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5/5 (1)Category PantryCuisine MexicanCalories 88 per serving
- Heat pan or skillet to medium-high heat. Add the olive oil and tortilla strips and cook for until golden, about 3-4 minutes. Sprinkle with a pinch of salt.
- To bake: Toss tortilla strips with olive oil and bake in a 400F oven for about 10 minutes or until golden. Sprinkle with a pinch of salt.
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- Meanwhile, slice tortillas into 1″ thick strips. When the oil reaches 375 degrees, add tortilla strips and fry for 30 seconds a side, or until golden brown. Remove from heat, and place to a paper-towel lined plate.
- For the salty blend, combine ingredients then sprinkle lightly over the strips while they’re still hot.
- For the sugar blend, combine ingredients, then add to a large plastic baggie and put in 6 warm tortilla strips. Seal the bag and shake until well coated. Repeat until all tortilla strips are covered.
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