Tortilla Dip Supreme Recipes

Steps:

• Preheat a nonstick frying pan on low heat.
• Lay the wheat tortilla on a flat surface. Spread the Oat Cheddar in a circle in the center (it doesn't have to be perfect). Place the rice on top of the Oat Cheddar, then the Cashew Queso followed by the chili. Place the 2 tostadas on top of the chili; these will separate the warm layer from the fresh layer and put the "crunch" into the crunchwrap. Layer the fresh ingredients on top of the tostadas: Not-Avocado, tomato, cilantro, scallions and jalapeno.
• Now comes the fold. We are after a 6-sided hexagon shape. Fold one side of the wheat tortilla inward towards the center. Continue to make 5 more folds inward, working in a circle.
• Turn up the heat to medium on the pan. Place the crunchwrap, folds-down, in the pan. (It is important to cook the folded side first to create a good seal on the crunchwrap.) Cook on each side until golden brown, about 30 seconds. Cut in half with a sharp knife, hopefully hearing a crunch. Dip in your favorite creamy dressing, salsa or mayo!
• Bring 2 1/2 cups water to boil in a small pot. Add oats and turn down the heat to low, then simmer until the oats are tender. Pour the cooked oats into a blender along with the nutritional yeast, oil, turmeric, lemon juice, sea salt and garlic powder. Blend until the mixture is very smooth. This is the moment where things can be adjusted to taste, with more salt, nutritional yeast or lemon as you like.
• Place the mixture back into the pot on medium heat. As the mixture is heating, whisk in the tapioca starch. Continue to cook, whisking, until the mixture thickens and reaches a sticky fondue consistency, about 10 minutes Remove from heat and let cool (it will continue to thicken). Put this cheese in sandwiches, crunchwraps or puff pastry. Boom.
• Drain the soaked cashews of excess water. Add the cashews, most of the warm water, and the sweet potato, nutritional yeast, turmeric, oregano, garlic, pepper and cayenne to a blender. Blend on high speed until very smooth, adding more warm water if needed to reach a nacho-cheese-thick consistency. Pour on top of your favorite chips or add to a crunchwrap. Party.
• Place the sunflower oil, parsley, salt, garlic, rosemary, sage, tarragon and onion in a blender and blend on high until a smooth herb oil is produced. Set aside.
• Place the garbanzo beans, peas, nutritional yeast, lemon oil and herb oil in a food processor and process on high speed until what appears to be a bright green guacamole is formed. The mixture should take on a very avocado-like green color while some of the skins of the green peas will remain visible. This is fine, as it more closely resembles a roughly mashed avocado with different hues of green.
• The end product should taste fatty, smooth and rich. Spread as a base for Not-Avocado toast, or serve with chips or in a crunchwrap. Lasts for 1 week or more in the fridge.

Steps:

• Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
• Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
• Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
• Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
• Five minutes before serving, gently stir the tortilla strips into the soup.
• Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.

Steps:

• Preheat the oven to 375 degrees F.
• Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
• Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
• Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

Steps:

• In a 13 x 9-inch glass serving dish, spread the refried beans.
• Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans.
• Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles.
• Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles.
• Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro.
• May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes.
• Serve with warm tortilla chips (we like Tortilla Scoops).
• TO MAKE NACHOS SUPREME:.
• Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!