It’s Memorial Day weekend… barbecues and pool parties! These homemade tortilla chips will impress all your friends, they are healthy, and very easy to make! Just a few simple ingredients, and all of them easy to pronounce! Now when you crave those Doritos (because who doesn’t love Doritos?!) try these instead! “Junk food” with out the junk!
I’ve paired these Spicy Tortilla Chips with a family favorite recipe, homemade Green Chili Salsa! Every time I go home, back to my parents house, burritos and green chili are always a meal request! The best thing about this Green Chili Salsa is it’s made in large batches and the left overs can be frozen and used on anything!
The spices on these chips are a great mix with the mild flavors of the green chili salsa. But if spicy chips are not your choice you could use any flavor you desire, maybe you prefer sea salt and lime, or pita chips instead of tortilla chips. This recipe is easy to make your own! But I highly recommend trying these with the Green Chili Salsa.
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- GREEN CHILI SALSA
- 2 – 16 oz can of whole Hatch Gr Chilies
- 1 lb of medium fresh roasted chilies
- 1- 16 oz can of Hatch green chilies
- 2 lb of med fresh roasted chilies
- I have found that all fresh roasted usually is the hottest with all canned the mildest. You probably have to experiment to determine what is best for you.
- 1 – 16 oz can of diced tomatoes (Italian spice optional)
- 2 – med boneless pork chops
- 1 – tbsn of minced garlic
- 1 –tsp of oregano
- ½ stick butter
- 1 tbsn whole wheat flour
- 2 tbsn Maple Syrup
- SPICY TORTILLA CHIPS
- 10 Corn Tortillas
- 1/4 cup Olive Oil
- 3 TBSP Parmesan Cheese
- 1 1/2 TBSP Chili Powder
- 1 1/2 TBSP Paprika
- 1/2 TSP Salt
- This Green Chili Salsa can be made in crock pot and slow cooked or quicker on stove top in soup pot.
- Pour can of tomatoes into pot followed by two full cans of water, maple syrup, and garlic.
- If fresh roasted chilies are used rinse and peel outer skin and remove stem, seeds, and veins. For hotter leave some seeds and veins. Slice into ½ inch wide “rings” and place in pot. If canned chilies are used pour juice into pot and slice chilies as described above and place in pot. You may experiment with additional seasonings if desired.
- On a bed of salt just covering the bottom of a frying pan brown the chops until medium done. Cut into squares and place in pot. I like to rinse some remaining salt bed into pot with a little water, my personal preference.
- In a small sauce pan melt butter and bring to low boil. Slowly stir in flour until evenly mix and starts to become pastey. Pour this mixture or “rue” into the chili pot and stir well.
- On stove top cook on med heat to low boil for about 30 to 45 min. Stir occasionally so as not to burn on bottom. In crock usually cook about 4 hours on high setting, maybe turning to low if starts to boil.
- TORTILLA CHIPS
- First, spread a little oil over both sides of the corn tortillas. Then cut them into six equal parts. Mix all the spices together in a small bowl. Put a few of the oil covered tortillas in the bottom of a bowl spread a pinch of seasoning over them and mix them around. Add a few more tortilla pieces and repeat spreading the spices until all the tortilla pieces are covered. Place on a cookie sheet, not over lapping and bake at 350 degrees for 10 to 15 minutes.
Original Chip Recipe From: Food Please
I am hosting the Memorial Day “barbecue” at my house this weekend! I have decided to have these chips and green chili salsa, with crock pot tacos instead of the traditional barbecue! But this chips and dip would be a great addition to hamburgers and hot dogs or anything you choose to make on your Memorial Day weekend!