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Tortilla Chicken Drumsticks Recipe

Tortilla Chicken Drumsticks Ingredients:

  • Tortilla Chicken Drumsticks Recipe
    Tortilla Chicken Drumsticks Recipe

    8 oz Tortilla chips

  • 2½ lb drumsticks
  • 4 tsp chili powder
  • 1 tsp cumin
  • 1 large egg

How to make Tortilla Chicken Drumsticks

  • Pulse chips, 2 tsp chili powder, cumn and salt in a food processor until coarsely ground.
  • Whisk egg and remaining 2 tsp chili powder in a bowl.
  • Season chicken with salt, then dip in egg mixture.
  • Fully cover with tortilla chips, then bake, without turning at 450 for 40-50 minutes.
  • Tortilla Chicken Drumsticks is ready to serve.

Baked Tortilla Chips Recipe

Baked Tortilla Chips Ingredients

  • Baked Tortilla Chips Recipe
    Baked Tortilla Chips Recipe

    1 (12 ounce) package corn tortillas

  • 1 tablespoon vegetable oil
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt

How to make Baked Tortilla Chips

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
  • In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
  • Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
  • Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
  • Baked Tortilla Chips is ready to serve.

Prep Time:10 Min
Cook Time:15 Min
Ready In:25 Min
Servings; 10

Breakfast Tortilla Wrap Recipe

Breakfast Tortilla Wrap Ingredients

  • Breakfast Tortilla Wrap Recipe
    Breakfast Tortilla Wrap Recipe

    1 strip turkey bacon, chopped

  • 2 tablespoons chopped green sweet pepper
  • 1/8 teaspoon salt (optional)
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper (optional)
  • 2 egg whites, slightly beaten, or 1/4 cup refrigerated egg product
  • 2 tablespoons chopped tomato
  • Few dashes bottled hot pepper sauce (optional)
  • 1 warmed 8-inch fat-free flour tortilla

How to make Breakfast Tortilla Wrap

  • In a medium nonstick skillet cook bacon until crisp. Add green pepper, cumin, and salt and crushed red pepper, if desired. Cook for 3 minutes. Add egg whites or egg product; cook for 2 minutes. Stir in tomato and hot pepper sauce, if desired. Spoon onto tortilla and roll up. Makes 1 serving.
  • Breakfast Tortilla Wrap is ready to serve.

Time :15 min.

Corn Tortilla Chicken Lasagna Recipe

Corn Tortilla Chicken Lasagna Ingredients:

Corn Tortilla Chicken Lasagna Recipe
Corn Tortilla Chicken Lasagna Recipe
  • 36 corn tortillas (6 inches)
  • 6 cups shredded or cubed cooked chicken breast
  • 2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
  • 3 jars (16 ounces each) salsa
  • 3 cups (24 ounces) sour cream
  • 3 large green peppers, chopped
  • 3 cans (3.8 ounces each) sliced ripe olives, drained
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 3 cups (12 ounces) shredded cheddar cheese

How to make Corn Tortilla Chicken Lasagna:

  • In each of two greased 13-in. x 9-in. baking dishes, arrange six tortillas. Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice.
  • Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 2 casseroles (12 servings each).

Chicken Tortilla Soup Recipe

Ingredients:

  • 1 pound Chicken Thighs, skin removed
  • 3 cups Cold Water
  • 2 (14-1/2 ounces each) cans Fat-Free Reduced-Sodium Chicken Broth
  • 1 (15 ounces) can Black Beans, rinsed
  • 1 (15 ounces) can Whole Kernel Corn
  • 1 (14.5 ounces) can Diced Tomatoes with Green Chiles
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1 cup crumbled Tortilla Chips
  • 1/2 cup chopped Cilantro
  • Lime Wedges

Method:

  • Add chicken thighs and cold water to stockpot.
  • Bring to a boil over medium high heat.
  • Reduce heat to low. Cover and simmer 25 minutes.
  • Add additional water, if necessary keep chicken covered.
  • Remove chicken to cutting board.
  • Add chicken broth to stockpot. Bring to a boil.
  • Stir in black beans, whole kernel corn, diced tomatoes, ground cumin, and dried oregano.
  • Simmer 5 minutes.
  • Remove chicken meat from thigh bones. Shred with a fork.
  • Stir shredded chicken and tortilla chips into soup.
  • Simmer 1 minute.
  • Remove soup from heat.
  • Stir in cilantro. Garnish with lime wedges.