In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
Place tortilla chips in a large Ziploc
alt and pepper.
Spread tortilla with about 1/4 cup
Layer ingredients
in
order
listed:
Mash avocado and mix with mayonnaise
and lemon juice for first layer.
Combine taco mix and sour
cream,
mixing well for second layer.
Then layer onion, tomato
and cheese; top with black olives.
Serve with tortilla chips.
A\t9
x
5-inch dish works well for this recipe. Do not prepare far in advance.
nd pepper.
Spread 1 tortilla with about 1/4 cup
or color).
Spread one tortilla with about 1/4 cup
5-30 mins. Arrange the tortilla chips on top and serve
Mix ingredients. Spread over 10 inch tortilla roll in jelly roll fashion. Cut into 1 1/2 inch slices.
br>Serve immediately with crispy tortilla chips.
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.
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.
nd pepper.
Spread 1 tortilla with about 1/4 cup
se Pyrex!) to prevent the tortilla from sticking to the pan
Combine cream cheese and sour cream; mix well.
Stir in chilies, onion, jalapenos, salt and pepper.
Spread 1 tortilla with about 1/4 cup of mixture; top with another tortilla.
nd jalapenos.
Spread one tortilla with scant 1/4 of
lace about 20 of the tortilla chips in gallon-size resealable
vocado shredded cheese, and crisp tortilla strips.
Serve immediately.
char corn on grill pan.
Fold tortillas into bowl and heat in oven for 10 minutes, 180 degrees (need to work on getting them crispy as this didn't quite work out)
Slice tenderloin into fillets. Hammer down with palm. Season with sea salt, pepper and ground coriander. Cook in 1 tbsp olive oil until not pink inside. Remove to cool.
Make jerk sauce: in blender, mix spring onions, coriander, garlic, ginger, all spice, gr. coriander, chili pepper, soy sauce, tomatoes, vinegar. Add a little water if necessary, although I didn't need it. Add ...
In a skillet with 3/4-inch hot oil, fry the tortilla pieces in batches until golden. This will happen fast, so have tongs ready. Drain on paper towels.
Spread the pieces in a shallow baking pan or pie tin.
Top each with cheese and salsa. Put them under the broiler until cheese is melted.
Makes a great snack.
Excellent with a bowl of good soup.
As an appetizer, top the crisp tortillas with only the cheese and dip them in the salsa.
Spread refried beans over platter. Mix salsa and sour cream. Spread over beans.
Layer with green onions, black olives, cheese and tomatoes.
Serve with chips.
Serves 12 as appetizer.