CHILI TORTILLA CHIPS
Provided by Ellie Krieger
Time 20m
Yield 72 chips
Number Of Ingredients 0
Steps:
- Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.
CRUNCHY CHICKEN FINGERS
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Provided by Jennifer Dean
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g
CHILAQUILES II
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Provided by Jessica Mariscal
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
- Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
- Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g
TORTILLA CRUNCH CHICKEN FINGERS
Make and share this Tortilla Crunch Chicken Fingers recipe from Food.com.
Provided by southern chef in lo
Categories Chicken Breast
Time 27m
Yield 24 chicken fingers
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F degrees.
- In medium bowl combine Lipton soup mix and tortilla chip.
- In large bag, combine chicken and egg beaten with the water. Shake until evenly coated. Remove chicken and dip in tortilla mixture until evenly coated.
- Spray a baking sheet with nonstick spay. Arrange the chicken on the pan, drizzle with butter and bake uncovered for 12 minutes or until chicken is done.
Nutrition Facts : Calories 42.8, Fat 1.5, SaturatedFat 0.8, Cholesterol 27.8, Sodium 28.2, Protein 6.8
CHILI'S TORTILLA CRUNCH CHICKEN FINGERS
Make and share this Chili's Tortilla Crunch Chicken Fingers recipe from Food.com.
Provided by byZula
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
- Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.
- Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
- Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well.
- Arrange in a single layer on prepared baking dish; drizzle with butter.
- Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
Nutrition Facts : Calories 189.8, Fat 6.4, SaturatedFat 3.1, Cholesterol 111.5, Sodium 587.4, Carbohydrate 3.8, Fiber 0.5, Sugar 1.3, Protein 27.8
CHILI CHICKEN STRIPS
Instead of ordinary bread crumbs, seasoned crushed corn chips coat these slightly crunchy chicken fingers. If your family likes food with some heat, use the full 1-1/2 teaspoons of chili powder. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine the first 8 ingredients. In another shallow bowl, beat egg. Dip chicken in egg, then roll in corn chip mixture. , In a large skillet, cook half of the chicken in 2 tablespoons butter for 8-10 minutes or until the meat is no longer pink. Repeat with remaining chicken and butter.
Nutrition Facts : Calories 265 calories, Fat 12g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 381mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.
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