BEST FLOUR TORTILLA RECIPE RECIPES

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FRIED FLOUR TORTILLA CHIPS RECIPE | ALLRECIPES



Fried Flour Tortilla Chips Recipe | Allrecipes image

We first had these while on vacation in the Caribbean. After returning, I had to figure out how to make them. We now prefer these to store-bought corn tortilla chips.

Provided by Carole

Categories     Snack Chips

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 64 chips

Number Of Ingredients 2

vegetable oil for frying
8 (10 inch) flour tortillas, each cut into 8 triangles

Steps:

  • Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes.
  • Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain.

Nutrition Facts : Calories 242.7 calories, CarbohydrateContent 35.9 g, FatContent 8.2 g, FiberContent 2.2 g, ProteinContent 5.8 g, SaturatedFatContent 1.7 g, SodiumContent 445.2 mg, SugarContent 1.3 g

BEST SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - HOW TO ...



Best Slow-Cooker Chicken Tortilla Soup Recipe - How to ... image

This Slow-Cooker Chicken Tortilla Soup combines chicken breasts, fire-roasted tomatoes, and black beans for an easy meal. Don't skip the tortilla croutons!

Provided by Lindsay Funston

Categories     gluten-free    low-cost    Cinco de Mayo    easy chicken    weeknight meals    winter    poultry    soup

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 18

1 lb.

boneless skinless chicken breasts

1

(15-oz.) can black beans, rinsed

1 c.

frozen corn

2

bell peppers, chopped

1

white onion, chopped

1

(15-oz.) can fire-roasted tomatoes

1/4 c.

freshly chopped cilantro, plus more for garnish

3

cloves garlic, minced

1 tbsp.

ground cumin

1 tbsp.

chili powder

1 tsp.

kosher salt

2 c.

low-sodium chicken broth

1 c.

shredded Monterey jack

1 tbsp.

extra-virgin olive oil

3

small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

Steps:

  • In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Nutrition Facts : Calories 420 calories

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