coraa | (no subject)

Entry tags:

food

(no subject)

I know a dozen things to do with stale bread. Is there anything that can be done with stale tortilla chips? (Where 'stale' is partly a taste thing but largely a texture thing -- not as crisp and crunchy as they ought to be, and slightly tough.)

We can never seem to finish a bag on our own. I'll throw out the rest if not, but if anyone has any ideas....

Threaded | Flat

Make nachos? If you toast them briefly first, you'll crisp them up which will ameliorate the texture issue... You could also make chilaquiles if they're of a decent thickness.

Send them my way! I <3 stale tortilla chips. Nothing to get in the way of the blissful salt. Why do you think I always went for that old bag of chips at

jmpava's old place? =o]

.....Okay, I'm weird. I'll go with the "make nachos" crowd to try to save face at this point.

A tostada like salad? Greens, beans, and theengs (not "things"-- doesn't rhyme :) mixed with salsa a chips?

Make chilaquiles. One recipe from the fabulous

goteam is here. I make a more dinnery version with onions, chiles, tomatoes, kidney beans, cheese and sour cream (from Quick Vegetarian Pleasures by Jeanne Lemlin). Another option is to crush them a bit and use them like croutons to top a southwestern or Mexican flavored soup; Lemlin's Mexican Vegetable Stew calls for tortilla chips as a topper, for example.

Alton Brown uses them to thicken chili.

Steve

*cough* I think I'm about to out myself as seriously low brow, but taco pie.

Ingredients:
1-1/2 pounds ground beef
1 envelope taco seasoning
1/2 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups corn chips, crushed, divided
1 unbaked pastry shell (9 inches)
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
Shredded lettuce and slice avocado, optional
Directions:
In a skillet, brown beef; drain. Stir in taco seasoning, water and olives. Simmer, uncovered, for 5 minutes, stirring frequently. Sprinkle half of the corn chips into pie shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips. Bake at 375° for 20-25 minutes or until crust is golden brown. Cut into wedges. Top with lettuce and avocado if desired. Yield: 6 servings.

You could always just throw them in the oven on low and crisp them up again.

Threaded | Flat