It’s Superbowl Sunday today and the best excuse to cook up something good, easy and feed-a-lot friendly! So what I have for you are homemade tortilla chips, with salsa fresca. I also had some bean and cheese dip per request from our little guy (not homemade, except for the Serrano pepper I charred on the stove top. Does this count?)
- Flour tortillas, Corn tortillas, and/or wheat tortillas* ( I used uncooked flour tortillas purchased from Costco but you can find these at most supermarkets/or stores, i.e. Target, Walmart carries them, as well.)
- Non-stick cooking spray (I used PAM Canola Oil, which I had available in a spray form, otherwise, you can also use olive oil spray)
- Seasoning of your choice (optional)**
Serves approximately 6-8 people depending on how much tortillas you use and how you choose to cut them. I stuck with the wedge-cut.
- Preheat oven to 350° F.
- Lay tortillas on a cutting board and stack them tortillas in piles of six to eight (6-8) tortillas. Using a sharp knife (I used a bread cutter) cut through the pile of tortillas, cutting into 4 equal triangles; then cut the halves so you will have eight (8) wedges total.
- Spray the nonstick baking sheet (or Silpat baking mat or foil) with oil spray. Arrange tortilla triangles in a single layer on baking sheets. Sprinkle seasoning (optional) on top; then spray with oil again.
- Bake for approximately 6 to 7 minutes until crisp and lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.
**Salt, pepper, paprika, cayenne pepper, chili pepper, adobo seasoning, garlic powder, onion powder, chives, etc. You can get creative with this part!
For the Bean Dip recipe, I basically used 1 can chili with beans and half a jar of nacho cheese. Heat it up until warm and add salt and pepper, if desired. If you like spicy, you can top it with a Serrano chili pepper, as pictured. Char until roasted on most sides, and slice into wedges. If you’re feeling very cheesy, you can top the bean dip with extra cheddar / or Mexican-style shredded cheese. Enjoy!–gcc