Saturday, October 26, 2013

Pico de Gallo & Chile Spiced Tortilla Chips

So it's game day and you're in snack mode and about to reach for the chips and dip yet again.  But before you consider another round of chips and dip as usual, switch gears and bring some of your game day/tailgating/snacking/entertaining focus to chips and dips--as they should be.

I'm a chips and salsa aficionado (if ever there was such a thing), and this pico is everything I love: bright and fresh ingredients, with the perfect accent of kick and punch from the jalapeno and lime juice.  Beyond a chip companion, this pico is just as delicious atop chili or as a side salad.

Now for the tortilla chips.  First off, they are baked--not fried--and come out of the oven golden and crisp, as every tortilla chip should.  Finished with a smoky, chile salt blend, it's another level in indulgent snacking. 

So let the games--and good eats--begin!

Happy Eating!

Pico de Gallo & Chile Spiced Tortilla Chips

Pico de Gallo
4-5 Roma tomatoes, chopped
1/4 red onion, diced
1 jalapeno, seeded and diced
1 bunch of cilantro, chopped
The juice of 1 lime
Salt, to taste 

Add the ingredients to a bowl, toss to combine and enjoy!

Chile Spiced Tortilla Chips
Corn tortillas, cut into quarters
Non-stick cooking spray
1 1/2 teaspoons salt
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Preheat the oven to 350 F.

Combine salt, chile powder, cumin and cayenne pepper in a bowl.  Set aside.

Arrange cut tortillas on a foil lined baking sheet.  Spray with cooking spray and bake for 15 minutes or until golden brown.

Remove baked tortilla chips from the oven and immediately finish with a sprinkling of the chile salt.  Enjoy!

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