If you don’t like to be tempted by having an entire bag of chips in the pantry making your own gives you built in portion control! Choose your favorite tortilla, flour, corn or whole wheat. These are my favorite tortillas for tacos made with my slow cooker Mexican Chicken or my Chicken Enchiladas , Fish Tacos or one of the Mexican layered casseroles. Can you tell that Mexican food is one my favorites? There is usually a package of these Mission Thin tortillas in my refrigerator. Ole!
The nutritional stats on these are very good! Two tortillas for 2 WWPP.
I first read about making your own tortilla chips using the Mission Thin tortillas about a year ago on TJ’s Test Kitchen. It took me a while to get around to making them but once I did I was hooked thanks for a great idea TJ! She recently posted about her nachos and that inspired me to make some of my own. Keep reading to see how they turned out.
Choose how many tortillas you want and cut them into 8 wedges. Preheat oven to 400 degrees. Spread cut tortillas out onto a baking sheet sprayed with non stick spray, spray the chips with non stick spray and sprinkle with coarse salt. Bake for 6-7 minutes, turning once during baking. Watch closely as they go from not being crispy to being too brown in a flash! Baking time will vary depending on your oven. You end up with this nice big pile of corn chips!
You might enjoy these incredible Chicken Nachos made with a bed of baked corn tortilla chips and some of the super easy slow cooker Mexican Chicken.
- 3 Mission Yellow Corn Extra Thin tortillas made into chips
- 1/2 cup prepared slow cooker Mexican Chicken
- 1 ounce Cabot 50% Reduced Fat Sharp Cheese, shredded
- 1/4 cup black beans
- 1 tablespoons sliced green onions,
- 1 tablespoon fresh chopped cilantro
- 1/4 cup chopped tomato
- 2 tablespoons fat free sour cream
- 1 cup shredded lettuce
- Salsa to taste
To bake chips preheat oven to 400 degrees, cut each tortillas into 8 wedges. Place on a baking sheet sprayed with non stick spray, spray tortillas and season with coarse salt if desired, bake for 6-7 minutes watching carefully as they go from light golden brown to burnt in a hurry.
Put baked chips on a dinner plate and layer with toppings. Dig in and enjoy!
Yield: 1 servings
Per Serving: 373 calories, 7 g fat, 35 g carbs, 5.5 g fiber, 40.4 g protein WWPP 9
I had a dental appointment yesterday and I am happy to report that I am done with braces! Oh yes, let’s celebrate! I have worn the Invisalign invisible braces for just over a year. Well they might be clear but not they are not invisible!
Yesterday they removed the pressure point buttons that I had on 7 teeth-that alone feels like freedom from the feeling of gravel in my mouth! Woo – hoo! The bottom front teeth were filed to make them even across the top which sounds painful but it wasn’t. Impressions were taken for my retainers – that always makes me feel like I am going to gag but I held it together and practiced breathing slowly and it worked like a charm. The retainers will be here in a couple of weeks. I will wear them 24/7 for 3 months then go to nights only. I am so excited to be at the end of the road with this and I now have straight teeth! It’s amazing! All of the movement of the lower teeth did cause a little problem with some gum tissue on one tooth so I have to see a specialist about that tomorrow. Thank goodness for dental insurance!
My camera is acting up, the off/on button isn’t working properly. I have to fiddle with it several times to get it to go on. This is not good news for a food blogger! I may be getting a new camera for Mother’s Day instead of skin care. Drats!
Add Your Thoughts
What Mexican/Southwest food do you make at home?
Do you like mild or hot salsa?