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?)

Ingredients:

• 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)**

Directions:

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.

1. Preheat oven to 350° F.
2. 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.
3. 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.
4. 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.

Seasoning variations:

**Salt, pepper, paprika, cayenne pepper, chili pepper, adobo seasoning, garlic powder, onion powder, chives, etc.  You can get creative with this part!

For my Salsa Fresca (Minus the shredded lettuce) recipe, click here.

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