Tortilla Triangles With Avocado Salsa Recipes

Steps:

• In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
• Add the lime juice and cook the vegetables until soft, about 5 minutes.
• Seperate the vegetables in three medium bowls.
• To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
• Stir each bowl until everything is incorporated.
• Cut a tortilla in half with a pizza cutter or knife.
• Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
• Fold each corner over the middle, forming a triangle.
• Flip the tortilla triangle over so the seam is down.
• Brush the edge of the tortilla with egg wash and press with a fork to seal.
• Repeat with the remaining tortillas and fillings.
• In a deep pan, heat two inches of oil to 350°F (180°C).
• Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
• Drain the triangles on a rack
• Serve with cilantro, sour cream, guacamole, and salsa.
• Enjoy!

Steps:

• Cut each tortilla into 6 wedges, heat some oil in a small frying pan, shallow-fry the wedges until golden and crips and drain on paper towels.
• Combine all the salsa ingredients in a bowl and mix gently.
• Serve the tortilla wedges with the salsa as an appetiser or as a snack.

Steps:

• Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Steps:

• Make salsa:
• Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
• In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
• Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
• Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
• Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.