Best Red And White Double Dippers With Blue Corn Chips Recipes
BLUE CORN CHICKEN NACHOS
Celebrate Red, White and Blue with these Blue Corn Tortilla Chip Nachos! With a creamy pepper jack cheese sauce, chicken, and pico de gallo
Provided by Elise Bauer
Categories Appetizer Dip Quick and Easy
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Poach the chicken breast: Place chicken breast(s) in a medium saucepan and cover with 2 inches of water. Add the salt. Cover. Bring to a boil. Turn off the heat. Let sit covered for 10 minutes in the hot salted water to gently poach. Drain. Remove from pan.
- Preheat oven to 350°F
- Cut the cooked chicken: into 1/4 to 1/2-inch cubes.
Nutrition Facts : Calories 744 kcal, Carbohydrate 50 g, Cholesterol 123 mg, Fiber 4 g, Protein 36 g, SaturatedFat 21 g, Sodium 1185 mg, Sugar 3 g, Fat 45 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
RED, WHITE, AND BLUE POTATO CHIPS
Homemade potato chips are something every cook should try making-it's a fun process with delicious results, and it's a satisfying feeling to transform a humble potato into a decadent snack. Using a trio of red, white, and blue potatoes creates a flag theme dish for a patriotic holiday. To make it a party platter, serve the crisps next to a spread of other savory snacks, like these Herb-Roasted Pecans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h40m
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Very thinly slice potatoes on a mandolin (about 1/16 inch thick). Cover in cold water (separately, if using multiple colors) for 1 hour. Swish potato slices around to release starch, then drain. Repeat until water is no longer cloudy. Spread slices out on kitchen towels and pat dry. Let air-dry 15 minutes.
- Fill a medium heavy pot halfway with extra-virgin olive oil. Clip a candy or frying thermometer to pot and heat oil to 345°. Add a small handful of potato slices and stir to break apart (temperature will drop and oil will vigorously bubble).
- Turn and stir potatoes until bubbling stops completely, about 4 minutes per batch; do not let temperature go above 350°. Remove and drain on paper towels. (If they are still slightly soft in the center after resting a minute, return to oil briefly.) Sprinkle with salt.
- Return oil to 345° between batches. (You can reuse the oil later to make more chips; store it in a tightly covered jar for up to a month.) Chips are best eaten the day they are made, but can be stored, once cooled completely, in an airtight container up to 3 days.
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