Best Fresh Tortilla Triangles Recipes

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HOW TO MAKE HOMEMADE TORTILLA CHIPS



How to Make Homemade Tortilla Chips image

This step-by-step recipe for homemade tortilla chips gives you the best chips ever. Bake, fry, or even microwave these tortilla chips in 25 minutes. Chips and salsa are just minutes away!

Provided by Elise Bauer

Categories     Snack     Deep Fried     How To     Quick and Easy     Restaurant Favorite

Time 25m

Number Of Ingredients 3

About 3/4 to 1 cup regular olive oil, peanut oil, canola oil, or vegetable oil (more or less depending on how many chips you are making)
Corn tortillas (each tortilla will make 6 chips)
Kosher salt (or other coarse salt), to taste

Steps:

  • Dry the tortillas: The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave. To dry them in the oven: lay them out in a single layer on a baking sheet and bake at 350°F for 5 minutes or 200°F for 10 minutes. Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying. You don't want them crisp at this point, just as dry as they would be if you left them out overnight.
  • Cut each tortilla into 6 triangle shaped wedges
  • Heat the oil in the pan: Pour oil into a medium skillet to a depth of 1/8 to 1/4 inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.) Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.
  • Fry the tortilla chips: Place a paper towel on a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer. Use metal tongs, a metal slotted spoon, or long wooden chopsticks to distribute the tortilla triangles. Be sure they aren't overlapping and that all sides get coated with oil. Fry for about 2 minutes until the chips just begin to lightly brown and get firm, and are no longer pliable.
  • Move chips to a paper-towel-lined plate: Use the tongs, slotted spoon or wooden chopsticks, remove the chips from the oil to the paper-towel-lined plate. Sprinkle with salt. Place another paper towel over the top of the chips to be ready for the next batch. (Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. You can compensate for this by increasing the heat to high. As soon as the chips begin to color, reduce the heat to low, so the oil doesn't overheat in between batches.) Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt. When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best eaten when warm and freshly made.
  • Preheat the oven and cut tortilla chips: Preheat the oven to 350°F. While the oven preheats, cut the tortillas into wedges
  • Place on baking sheet: Spread the tortilla wedges out on a baking sheet in a single layer.
  • Bake: Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color. Remove from the oven and let cool. Sprinkle with more salt to serve.
  • Cut the tortillas into wedges:
  • Line your microwave: Use a paper towel to line the bottom of the microwave.
  • Microwave the chips: Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt. The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But start at half of that and add time as needed. Sprinkle with salt to serve. Great with guacamole .

Nutrition Facts : Calories 107 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 185 mg, Sugar 0 g, Fat 3 g, ServingSize 1 dozen tortillas yields 72 chips, UnsaturatedFat 0 g

TACO TRIANGLES RECIPE BY TASTY



Taco Triangles Recipe by Tasty image

Here's what you need: olive oil, yellow onion, red bell pepper, green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, dried oregano, lime, shredded chicken, black beans, ground beef, flour tortillas, cheese blend, large egg, oil, fresh cilantro, sour cream, guacamole, salsa

Provided by Alix Traeger

Categories     Sides

Yield 15 servings

Number Of Ingredients 23

1 tablespoon olive oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 lime, juiced
1 cup shredded chicken
1 can black beans, drained and rinsed
1 cup ground beef, cooked
10 flour tortillas
2 cups cheese blend
1 large egg, beaten
oil, for frying
fresh cilantro, for serving
sour cream, for serving
guacamole, for serving
salsa, for serving

Steps:

  • In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
  • Add the lime juice and cook the vegetables until soft, about 5 minutes.
  • Seperate the vegetables in three medium bowls.
  • To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
  • Stir each bowl until everything is incorporated.
  • Cut a tortilla in half with a pizza cutter or knife.
  • Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
  • Fold each corner over the middle, forming a triangle.
  • Flip the tortilla triangle over so the seam is down.
  • Brush the edge of the tortilla with egg wash and press with a fork to seal.
  • Repeat with the remaining tortillas and fillings.
  • In a deep pan, heat two inches of oil to 350°F (180°C).
  • Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
  • Drain the triangles on a rack
  • Serve with cilantro, sour cream, guacamole, and salsa.
  • Enjoy!

Nutrition Facts : Calories 271 calories, Carbohydrate 24 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 2 grams

CHILI-LIME TORTILLA TRIANGLES



Chili-Lime Tortilla Triangles image

Categories     Bread     Appetizer     Bake     Lime     Hot Pepper     Spring     Summer     Tortillas     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 32 triangles

Number Of Ingredients 7

1 1/2 teaspoons paprika
1 teaspoon Mexican achiote (annatto) paste
1/4 teaspoon cayenne
1 teaspoon salt
3 tablespoons fresh lime juice
1/3 cup vegetable oil
4 (10- to 12-inch) flour tortillas

Steps:

  • Preheat oven to 350°F.
  • Stir together paprika, achiote, cayenne, salt, lime juice, and oil.
  • Put 1 tortilla on each of 2 baking sheets and brush with oil mixture. Cut each tortilla into long thin triangles with a sharp knife.
  • Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS



Fruit Salsa with Cinnamon Tortilla Chips image

The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!

Provided by CRISSYF

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h

Yield 32

Number Of Ingredients 12

1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

  • In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
  • Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
  • Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
  • Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
  • Serve the cinnamon chips warm with the chilled fruit salsa.

Nutrition Facts : Calories 70 calories, Carbohydrate 12.5 g, Fat 1.8 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 86.2 mg, Sugar 4.3 g

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