Sombrero Corn Chips Recipes

Steps:

• Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
• In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
• Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
• Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.

Steps:

• In a medium pot, heat up the chicken stock until boiling.
• Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Season with a pinch of salt. Add the flour and saute briefly. Add the simmering stock to the onion mixture and whisk until there are no lumps and the stock is fully incorporated. Add the cheese and cook, whisking, until incorporated. Stir in the corn and poblanos.
• Pour the mixture into a fondue pot and serve immediately with warm tortillas heated directly over a gas burner. Add cilantro leaves as a garnish and enjoy!

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.

Steps:

• Mash the avocado in a medium bowl. Mix in the Jalapeno-Mango Salsa and jicama. Season with salt and pepper. Serve with homemade or purchased tortilla chips.
• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

Steps:

• Brown meat and 1/4 cup of the onions in a skillet; stir in the ketchup, chili powder, and salt.
• Add the beans with liquid and mash to mix thoroughly with the other ingredients.
• Heat and garnish with the cheddar cheese, the remaining onions, and the olives.
• Serve with corn chips.

Steps:

• Place chorizo and onion in a skillet. Brown, and scramble the chorizo so that it is no longer in chunks -- more fine. Drain the grease out.
• Put remaining ingredients (not the garnishes) in a blender; Blend on low until smooth. Add to the sausage mixture and simmer gently, uncovered, until it becomes a good dip consistency, about 10 minutes.
• Place in a serving bowl. Garnish with onions in the middle, olives in the middle, and cheese on the outside. If you'd like, you can add some diced avocados to the garnishes.
• Serve with tortilla chips.