TORTILLA CHIP SPOONBREAD WITH CHILES
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter twelve 4-ounce ramekins, then coat with ground tortilla chips (about 1/4 cup total). Combine the half-and-half, corn, the remaining 1/2 cup ground tortilla chips and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a simmer and cook, stirring, until thick like pudding, about 2 minutes. Remove from the heat and whisk in 1/2 cup cheese.
- Meanwhile, beat the eggs in a large bowl with a mixer on medium-high speed until thick and fluffy, 5 minutes. Whisk in half of the corn mixture until combined. Fold in the remaining corn mixture with a rubber spatula, then fold in the jalapeno, scallions and tomatoes.
- Transfer the prepared ramekins to a baking sheet; divide the batter among the ramekins and sprinkle the tops with the remaining 1/4 cup cheese. Bake until the spoonbread is puffed and set, 20 to 25 minutes. Let cool 5 minutes. Top with pico de gallo.
CORN TORTILLA CHIPS
Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.
Provided by Kirstin
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 12.5 g, Fat 8.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 12.6 mg, Sugar 0.2 g
TORTILLA CHIPS WITH GRILLED CORN AND CHEDDAR
This quick nibble is like self-contained nachos, except each chip gets its own heaping spoonful of topping before going in the oven.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
- Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
- Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn. Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
- Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.
TORTILLA CHIP CORNBREAD
Don't throw out your broken or stale tortilla chips - use them to make cornbread! I love this with honey butter (try Recipe #131054). NOTE: this recipe uses salted chips. If you are using unsalted chips, you will need to add 1/2 tsp. salt to your dry ingredients.
Provided by ItalianMama
Categories Quick Breads
Time 35m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Note: pulse tortilla chips in a blender or food processor to get them finely crushed. It's okay if they aren't as finely crushed as cornmeal; just get them as small as you can.
- Mix dry ingredients in a medium bowl.
- In a separate bowl, mix butter/margarine, milk and egg.
- Pour wet ingredients into dry, and stir just until combined. Mixture may be slightly lumpy. Pour batter into a greased 8x8-inch square baking dish.
- Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 92.8, Fat 3.8, SaturatedFat 2.3, Cholesterol 23, Sodium 100.5, Carbohydrate 13.2, Fiber 0.2, Sugar 6.3, Protein 1.7
HOMEMADE TORTILLA CHIPS
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 36 chips
Number Of Ingredients 2
Steps:
- Frying method:
- Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
- Baking method:
- Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.
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