Zesty Salad With Tortilla Strips Recipes

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
• Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
• Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
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Steps:

• Preheat the oven to 350°F (180°C).
• Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
• Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
• Dice the tomatoes and add them to the bowl with the romaine.
• Dice the onion and add it to the salad.
• Cut the avocados in half, remove the pits, and dice. Add to the salad.
• Add the corn and black beans.
• In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
• Pour the dressing over the salad and toss well.
• Fill each tortilla bowl with the salad.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in large skillet. Saute onion and half of green pepper just until soft.
• Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
• Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
• Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
• Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
• Top with remaining chopped green pepper, grape tomatoes, carrots and olives.

Steps:

• Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

Steps:

• Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
• In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
• In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.

Steps:

• Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.

Steps:

• Make dressing:
• Blend all ingredients in blender until smooth. Season to taste with salt and pepper.
• Make salad:
• Heat oil in heavy medium saucepan over medium-high heat. Working in batches, add tortilla strips and cook until crisp, about 4 minutes per batch. Using slotted spoon, transfer to paper towels. Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl. Add tortilla strips. Toss with enough dressing to coat. Season with salt and pepper.

Steps:

• Blend first 6 ingredients in a processor until chili is finely chopped.
• With machine running, gradually add olive oil and blend until smooth; set aside.
• Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.
• Heat to 350°.
• Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.
• Transfer to paper towels.
• Sprinkle tortilla strips with salt.
• Place greens in bowl; toss with vinaigrette.
• Divide salad among plates.
• Sprinkle with queso fresco and tortilla strips.