National Tortilla Chip Day

I am celebrating two fun holidays today ! National Bartender Day and Tortilla chip day – so let’s get cooking…..

Baked Tortilla Chips :

  • 1 (12 ounce) package corn tortillas
  • 1 tablespoon vegetable oil
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
  • in a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
  • Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips .Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

White Queso 

  • 1 lb white American cheese , cut into cubes
  • 2/3 cup milk
  • 1/2 cup water , optional for a thinner dip
  • 4 oz can diced green chiles
  • 2 pickled jalapenos (from a can or jar) , chopped
  • 1 ounce pickled jalapeno juice (from the can or jar)
  • pinch of cumin (optional)

Instructions

  • Combine the cheese cubes and milk (and optional water) into a large glass microwave safe bowl. Microwave on high for 5 minutes, stirring every minute. The mixture might seem watery during the first few stirs, but will come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.
  • Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, keep warm in a small Crock Pot.

Don’t forget to say : Thank You and Tip your Bartender today! It’s National Bartender day !

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