Tortilla Chips With Grilled Corn And Cheddar Recipes

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

Steps:

• Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
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Steps:

• Preheat the oven to 350 degrees F.
• Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

Steps:

• Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
• Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
• Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn. Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
• Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.

Steps:

• Prepare the chicken:
• In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.
• Make the tortilla crisps while the chicken is grilling:
• In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
• In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.

Steps:

• In a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving. Place tortilla chips in a shallow bowl. Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes., When cool enough to handle, spread corn with mayonnaise mixture; roll in chips. Grill corn, covered, until lightly browned, 1-2 minutes longer. Serve with lime wedges.