Baked Jalapeño Corn Tortilla Chips

Okay folks, remember yesterday when I told you I was Mexican?!  Well, surprise, I'm not.  But the fact is I can NOT get enough Mexican food.  Instead of stopping at the grocery store for a gigantic bag of tortilla chips, I decided to make my own.  Since I am trying to cut calories to lose a few pounds before Summer, I decided to bake them instead of deep-frying (my usual method).

I really didn't want them to come out dry so I decided to coat them in a little oil before baking them.  But guess what!?  I used up all my oil making yesterday's Jalapeno Spread.  Solution = Coat them in the spread.  Result?  Genius.

So if you want to replicate these bad boys to the letter, you are going to have to make the Jalapeno Spread Recipe first.  Now, I'm not going to lie, they did come out a little dry.  But since they really are just a vehicle to get things like veggie chili and pico de gallo in to my mouth, I really didn't mind.

Baked Jalapeno Corn Tortilla Chips

6 Corn Tortillas

Jalapeno Spread

Sea Salt

Preheat oven to 300 Degrees F.  Begin by cutting your tortillas into fours.  Put them in a large bowl and using your hands, coat them gently with a couple teaspoons of the spread.  Make sure both sides are thoroughly coated.  Place them into an even layer on a large cookie sheet lined with parchment or non-stick aluminum foil.  Don't worry if they overlap a little.  Sprinkle with a little Sea Salt, if desired. Bake for 30 minute, turning over once halfway through cooking and check for golden brown doneness.

Jalapeno Spread

I am obsessed with all things spicy.  I'm pretty sure I'm Mexican underneath my white ass exterior.  But anyway, I digress.

Grab some fresh Jalapenos, roast them to perfection and make it rain!  This spread goes great on just about anything.  It is also simply delicious on a big, fat spoon.  Vamanos!

Jalapeno Spread

6-8 Fresh Jalapenos

4 Cloves Fresh Garlic

1/2 Red Onion

Canola oil

Sea Salt & Pepper

Fresh squeezed Lime

Fresh Cilantro

Begin by prepping your Jalapeno Peppers.  Wearing rubber gloves is a great idea.  Chop stems, slice lengthwise and remove white ribs and seeds.  Place them in a large roasting pan along with rough chopped red onion and whole garlic cloves (remove skins from both).

Preheat oven to 425 degrees F.  Drizzle with a little canola oil, sea salt and black pepper.  Toss to coat and roast for about 15-20 minutes or until skins blister slightly.  Turn off oven and remove roasting pan from oven.

When mixture has cooled to touch, add all to food processor along with 1 bunch fresh cilantro (wash thoroughly) and juice of a few limes.  Turn on machine and drizzle in more canola oil until desired consistency is achieved.  Serve immediately or refrigerate unused portion for up to 5 days.

Coffee Ice Cubes

Beloved readers - I know it has been a minute since I have posted.  2014 has been a whirlwind and it's only likely to get busier as Summer is fast approaching!

On that note I have been finding myself needing a little more caffeine than usual.  Next time you make coffee, make an extra cup or two and pour it into an ice cube tray.

When the mood for iced coffee strikes, save yourself some coin by making your own.  As the cubes melt, your coffee won't get dilluted.  Or throw them in your high-powered blender along with your favorite creamer and sweetener (if desired) and Voilia!  You have your very own Frappacino and it won't cost 14 dollars at StarFu€k$.