Tortilla Chips And Salsa Food

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HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA



Homemade tortilla chips with guacamole & charred tomato salsa image

Making your own chips and dips allows you to keep things healthy and will really impress

Provided by John Torode

Categories     Dinner, Side dish

Time 55m

Number Of Ingredients 15

12 corn tortillas
3 tbsp vegetable oil
3 large ripe avocados
juice 2 limes
½ small red onion , finely diced
small handful coriander , chopped
2 green chillies , deseeded and finely chopped
2 tsp chipotle paste or ½ tsp Chipotle Tabasco
6 plum tomatoes , halved
2 green or jalapeno chillies
8 garlic cloves , unpeeled
½ red onion , finely diced
2 tbsp coriander , roughly chopped
juice 1 lime
1 tbsp chipotle paste or Chipotle Tabasco

Steps:

  • To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
  • To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
  • For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.

Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium

NACHOS



Nachos image

Whip up these speedy nachos for a casual get-together with friends. Crispy tortilla chips are loaded with salsa, cheese, spring onions, chilli and other toppings.

Provided by Silvana Franco

Categories     Side dish, Snack

Time 5m

Number Of Ingredients 6

175g packet plain tortilla chips
225g jar salsa
a few sliced spring onions
a good chunk of cheese
a pinch of crushed chilli flakes
soured cream or guacamole (optional)

Steps:

  • Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
  • Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

Nutrition Facts : Calories 483 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 3.75 milligram of sodium

SALSA AND CHIPS



Salsa and Chips image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield about 2 cups

Number Of Ingredients 10

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips, recipe follows
Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Steps:

  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
  • Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
  • Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
  • Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

LIME TORTILLA CHIPS AND ROASTED SALSA



Lime Tortilla Chips and Roasted Salsa image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
4 slicing tomatoes, quartered (about 3 pounds)
2 cloves garlic
1 jalapeno
1 white onion, quartered
Kosher salt and freshly ground pepper
1/4 cup packed fresh cilantro leaves
3 tablespoons white distilled vinegar
1/2 teaspoon sugar
Juice of 2 limes
One 12-ounce bag corn tortilla chips
Zest of 2 limes
Juice of 1 lime

Steps:

  • For the roasted salsa: Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.
  • Meanwhile, for the lime tortilla chips: Place the chips on a parchment-lined baking sheet and bake, about 5 minutes. Drizzle with the lime zest, lime juice and toss. Serve with the roasted salsa.

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Top Asked Questions

How to make tortilla chips?
Tortilla Chips 1 Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. 2 Meanwhile, stack the tortillas, and cut the pile into sixths to make chips. 3 Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden... More ...
What do you serve tortilla chips with?
They are typically served with a dip, such as salsa, chile con queso, or guacamole. When not served with a dip, the chips are often seasoned with herbs and spices. Although they are now available worldwide, the United States is one of the main markets for tortilla chips.
What are chips made from corn tortillas called?
This article is about the chips made from corn tortillas. For other chips made from corn, see corn chip. A tortilla chip is a snack food made from corn tortillas, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn masa then fried or baked).
Why are tortilla chips so popular?
Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three quarters of the 20th century.

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