Cook bacon in skillet then crumble on paper towel.
Heat oven to 425 degrees F.
Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.
Bake for 10 minutes, tossing half way through.
Layer roasted corn in the bottom of the mason jar.
Top corn layer with halved cherry tomatoes.
Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens.
Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips.
Pair with your favorite dressing or salsa.
b>tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy
ith shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from
nd salt.
METHOD FOR TORTILLA STRIPS:.
Lightly brush one side
parmesan cheese and toasted tortilla strips.
Toasted Tortilla strips: Cut tortillas into 1
HE TORTILLA STRIPS: Heat oil to 375 degrees F. Fry the tortilla strips in
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle with
Place all ingredients except the tortilla strips / chips and shredded cheese into the crockpot, and let cook until desired temperature is reached. Garnish each bowl of soup with the shredded cheese and tortilla strips.
Slice the tortillas into thin strips and place on baking sheet.
Bake at 250 degrees until crispy.
This will take about 30-40 minutes or so.
Saute onions and garlic in oil for about 4-5 minutes.
Add the rest of the ingredients, except for the cheese, avacado, and tortillas.
Simmer until the tortilla strips are ready.
Put some of the cheese and avacado into each bowl.
Pour soup over the cheese and top with the crispy tortilla strips.
Enjoy!
o 425 degrees.
Spread tortilla strips on rimmed baking sheet;drizzle
acon in large skillet until crispy enough to crumble. Do not
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\u00b0.
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.
lace one-sixth of the tortilla strips in the center of six
plates.
Garnish with crispy tortilla strips.
Serve with Mexican rice
ortillas into 1/4-inch strips and fry in oil or
Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.
Cook onion in butter over moderately-low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.
Stir in cream cheese. Maintain moderate-to-low heat until cream cheese melts.
Stir in chicken broth, half-and-half, lemon juice, spices and chicken (if using). Heat soup over moderate heat until hot, but do not boil.
Sprinkle tortilla strips, green onions and Monterey Jack cheese over individual servings.
il to 350\u00b0. Fry tortilla strips until crisp and golden, about
00 degrees F. Place Crispy Chicken Strips on a foil-lined baking
br>Working in batches, add tortilla strips; fry until golden, about 2