Preferred by purists everywhere, these crispy tortilla chips are made fresh and served with an award winning Tomato- Mango Salsa, Guacamole and a Queso Dip. Perfect to make for parties and small gatherings, this simple and delicious Mexican Appetizer is almost fresher than the unpicked tomato itself!
TORTILLA CHIPS
INGREDIENTS
- 1 package 8" soft tortilla shells
- vegetable oil
- salt
DIRECTIONS
- cut tortilla shells into 8 even triangular pieces
- in a large skillet, heat oil deep enough to fry tortilla shells
- once tortillas turn a golden brown, remove from oil and drain on wire rack lined with
parchment paper.
- sprinkle with salt
TOMATO - MANGO SALSA
INGREDIENTS
- 3 very ripe vine tomatoes ( diced )
- 1/2 of one medium red onion ( diced )
- 2 cups very ripe mango ( peeled & diced )
- 3 tablespoons minced fresh cilantro
- charcoal roasted jalapeno ( seeded & minced )
- salt and pepper to taste
DIRECTIONS
- In a large bowl combine all ingredients and gently toss.
- add salt and freshly ground pepper to taste
- let stand for 30 minuted before serving to allow all the flavors to meld.
GUACAMOLE
INGREDIENTS
- 4 very ripe avocados
- 1 lime
- salt and pepper to taste
DIRECTIONS
- peel and pit the avocados in a medium size mixing bowl
- squeeze half of lime juice into avocado mixture
- season with salt and pepper to taste
- with fork or potato masher, mash avocado until chunky consistency
- set aside
QUESO DIP
INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk
1 cup diced tomatoes
1 cup fire roasted whole green chilischopped
3 cups grated cheddar cheese
3 cups Monterey Jack cheese
DIRECTIONS
Add butter to the cast iron skillet on medium heat until melted before adding in the flour and whisking for 1 minute.
Add in the milk slowly while whisking and keeping the mixture smooth for 3-4 minutes before adding in the tomatoes, chiles, cheddar cheese and jack cheese until the mixture is completely combined and smooth (except for the chunks of tomato and chiles).
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