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.

Taco Salad Salsa

If you have checked out my blog you know that I love making fresh salsa and that I rarely suggest canned ingredients.  However, this one stores well for days on end and goes great topped on mixed greens with avocado, a dollop of vegenaise and crushed tortilla chips for a great taco salad.  

It is a perfect way to have salad in a snap because you have already done the chopping ahead of time.  Of course if you just despise the idea of using canned beans, feel free to make your own and use them in this recipe.

Taco Salad Salsa

1 16 ounce Can Pinto Beans

1 16 ounce Can Diced Tomatoes

1/2 Yellow Onion

1 Cup Fresh Cilantro

2 Cloves Fresh Garlic

2 Jalapeno Peppers

1 teaspoon Sea Salt

1/2 teaspoon Dried Oregano

1/2 teaspoon Cumin

1/4 teaspoon Black Pepper

1 teaspoon Sugar (optional)

Juice and zest of 1 Lime

Drain, rinse and strain pinto beans and add to a large glass bowl along with the whole can of diced tomatoes (juice and all).  Dice onion, peppers and garlic and toss those in.  (Your choice if you leave ribs and seeds in the jalapeno peppers, just remember that will add heat).  Thoroughly clean and chop cilantro and add it in along with lime, salt, sugar and other seasonings.  Stir gently but thoroughly and cover with plastic wrap.  Allow to sit on counter for at least 30 minutes.  Store in fridge until ready to use.