Posted on
Monday, March 21, 2011
3/21/2011 04:23:00 PM
| By:
Homemade Chef
Category:
This recipe cost about $10 and made quite a bit.
Tortilla Chips
- 2 packages small corn tortilla shells
- 2 limes
- butter, melted (I used spray cooking butter since it is easier)
- salt
Preheat oven to 350.
Brush tortilla with butter, or spray, on one side. Stack the shells butter side up. Repeat until all shells are done. Then slice into 4 equal pieces.
Place on a cookie sheet (you can put aluminum foil down, they won't stick but less mess that way). Do not overcrowd the sheet. They should not be touching. Squeeze lemon juice over the chips and then sprinkle with salt. Bake for 15-20 minutes, or until golden brown and crunchy. They will get crunchier as they cool. Repeat until all chips are cooked. Best to store in a paper bag if you have leftovers.
Pineapple Corn Salsa
- 6-8 roma tomatoes, chopped (you can use any tomato you prefer, or whatever is cheaper...I prefer roma for salsa)
- 12 ounce bag of frozen corn, defrosted
- 1/2 pound fresh pineapple, diced
- 1/2 medium vidalia onion, diced (again, any onion, I just prefer the sweet onions)
- 1-2 jalapenos, diced (depending on how spicy you like things)
- 2-3 cloves of garlic, diced
- 1/4 cup chopped cilantro
- juice of 1-2 limes
Combine all ingredients, mix well. Cover and refrigerate for at least an hour before serving. This gives the flavors a chance to combine.
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