Homemade Tortilla Chips With Guacamole Charred Tomato Salsa Recipes

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HOMEMADE SALSA AND TORTILLA CHIPS



Homemade Salsa and Tortilla Chips image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound tomatoes, diced
1 red onion, finely diced
1 jalapeno, finely diced and seeded
1 clove garlic, smashed
1 lime, juiced
3 tablespoons freshly chopped cilantro leaves
Salt and freshly ground black pepper
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
8 to 12 corn tortillas

Steps:

  • Add all salsa ingredients to a bowl and toss.
  • For the chips:
  • Preheat peanut oil in a deep-fryer to 350 degrees F.
  • Mix the salt and chipotle powder together in a small bowl.
  • Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

GAME-WINNING GUAC' WITH FRESH BAKED TORTILLA CHIPS



Game-Winning Guac' with Fresh Baked Tortilla chips image

Provided by Marcela Valladolid

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

4 firm, ripe avocados, halved, pitted, and peeled
1/2 medium white onion, minced (about 4 tablespoons)
3 tablespoons chopped fresh cilantro leaves
1 medium lime, freshly squeezed (about 2 tablespoons)
Kosher salt and freshly ground black pepper
12 fresh corn tortillas
1/2 cup vegetable oil
Kosher salt

Steps:

  • To make the guacamole:
  • In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.
  • To make the chips:
  • Preheat oven to 400 degrees F.
  • Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.) Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 185 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 4 grams, Sugar 1 grams

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