Heat the oil in a large saucepan, add the onion and garlic and saute for 2-3 mins, stirring. Mix in the rice and saute for another 1 min. Add the beans, chopped tomatoes and 1 cup water. Bring to a boil and crumble in the bouillon cube. Simmer for 20-25 mins.
Meanwhile, preheat the oven to 300\u00b0F. Spread the tortilla chips on a baking sheet and bake for 3-4 mins until golden. Mix the cayenne pepper into the soup and season to taste. Divide between 4 bowls and sprinkle with parsley. Serve with tortilla chips.
hill until serving time.
Tortilla Chips:
Arrange the tortillas in
Heat olive oil on low heat, add the chopped green bell peppers, red bell peppers, green onions. Saute on low heat, stirring occasionally.
While vegetables are sauting finely chop the Crab meat. Place crab meat in a plastic container with a lid.
Once the vegetables are translucent, remove from heat and let cool.
Then add the cooled vegetables to the crab meat.
Add the lemon juice and cilantro and salt. Mix well. Refrigerate for about an hour before serving.
Serve with Tortilla Chips.
Place the leek, onion and potatoes in a large saucepan with 4 cups of water. Mix the stock cube into the water, bring to a boil and simmer for 15-20 mins.
Mix the butter into the soup then roughly mash using a potato masher.
Remove the sausage meat from the skins and roll into small meatballs. Place the meatballs in the soup and simmer for 8-10 min, until cooked through. Season with salt and pepper then divide the soup between 4 bowls. Serve with parsley, sour cream and tortilla chips.
Place the avocados and lemon juice in a blender and puree. Season with salt and cayenne pepper to taste. Stir in the chopped dill and three-quarters of the shallots and tomatoes. Spoon into bowls and garnish with the remaining dill, shallots and tomatoes. Serve with tortilla chips.
ver low heat, stirring occasionally, for at least 2 hours.
Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn squash and zucchini in crock pot or slow cooker. Cover; cook on LOW 8 hours. To serve, fill individual bowls with soup. Garnish with baked tortilla chips, cheese and freshly diced avocado.
inely crush half the tortilla chips.
Add crushed chips, broth, water, salsas
Mash the avocado in a bowl with the lemon juice, garlic, sugar and hot sauce. Season. In a separate bowl, mix the chopped tomato with the salsa.
Arrange the peppers, carrots and tortilla chips on a platter and garnish with parsley. Serve with the two dips.
Place drained beans in food processor and process until almost smooth.
Add hot sauce and lime juice.
Mix well.
Spread bean mixture over bottom of large baking dish or platter.
Spoon and spread chili sauce over beans.
Sprinkle green onions over top. Cover mixture with sour cream, then salsa.
Garnish with cilantro or parsley.
Serve with baked tortilla chips.
he roasted squash and cook for 5 minutes more.
Stir
Baked Tortilla shell:.
Preheat oven to 350\u00b0.
Place flour tortilla on
For the Tortilla Wheels:.
Beat the cream
In a large bowl, combine all ingredients except tortilla chips; mix well. Cover and refrigerate several hours or overnight to blend flavors. Serve with tortilla chips as an appetizer. May also serve as a side dish. Makes 12 servings.
spider web.
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Spooky Tortilla Chips:Preheat oven to 350\u00b0F
In a large skillet, heat oil over medium heat. Cook mushrooms and corn for 5 mins, or until mushrooms are soft. Stir in refried beans and cook for 1 min.
Preheat oven to 350\u00b0F. Arrange tortilla chips on a heatproof platter and sprinkle with shredded cheese. Bake for 3 mins, or until cheese melts. Let cool for 5 mins. Layer refried bean mixture, salsa and guacamole over chips.
Garnish with chopped fresh cilantro leaves and scallion. Serve with lime wedges.
Preheat the oven to 400\u00b0F. Place cream cheese, half the beans, Moroccan seasoning and Tabasco in a food processor and pulse until smooth. Stir in remaining beans and onions. Season to taste.
Divide bean mixture among four 1-cup ramekins or spoon into a 4-cup baking dish. Sprinkle with cheese.
Bake for 30 mins, until top is golden. Cool slightly. Serve with tortilla chips.
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
ilapia fillets in lime juice for 15 minutes.
Preheat oven
br>Lightly brown the chicken for about 3 to 4 minutes