Chili Lime Tortilla Triangles Recipes

Steps:

• Preheat oven to 350°F.
• Stir together paprika, achiote, cayenne, salt, lime juice, and oil.
• Put 1 tortilla on each of 2 baking sheets and brush with oil mixture. Cut each tortilla into long thin triangles with a sharp knife.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.

Steps:

• Combine all ingredients in medium bowl. Season with salt and pepper.

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:

• Preheat oven to 350 degrees. Cut tortillas into 3/4-inch-wide strips. On a rimmed baking sheet, toss with olive oil, chili powder, and lime zest and juice. Season with salt and pepper. Bake in a single layer until strips are toasted and crisp, about 18 minutes, tossing halfway through.

Steps:

• Cut each tortilla into 6 wedges. Spray cookie sheets with no-stick cooking spray. Add tortilla wedges in a single layer. Spray tops of tortilla wedges with no-stick cooking spray. Sprinkle with 1/4 teaspoon freshly ground sea salt. Bake in a preheated 350 degree oven for 15 minutes, or until crisp.
• In a 9-inch skillet over medium heat, cook and stir Italian sausage until browned. Drain off any fat. Measure out 1/2 cup Ragu sauce and set aside. Add remaining Ragu sauce, black beans, chili powder, cumin, garlic powder, onion powder and crushed red pepper. Cook and stir over medium heat until mixture begins to boil. Set aside.
• In a medium bowl, combine mashed avocados, remaining 1/2 cup Ragu sauce, spring onions, 1/2 cup cilantro, jalapeno peppers, minced garlic, lime juice, remaining salt, black pepper and pine nuts.
• To serve, place one cup arugula on each of 4 serving plates. Spoon on sausage, Ragu and black bean mixture. Top each with avocado mixture. Spoon onto each 1 tablespoon sour cream followed by the cheddar cheese and remaining 1/4 cup cilantro. Serve with the crispy tortilla triangles.
• Makes 4 servings.

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:

• 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!