Super Bowl XLV (2011) February 6

Wednesday, January 26, 2011
It's that time of year again! Super Bowl time. That means Super Appetizers. I am making a few old ones and a couple of new ones. Below is an old favorite of ours. These homemade chips are well worth the few extra steps it will take. I never use the bag chips when I make Nachos or serve my homemade Salsa.

Homemade Fried Tortilla Chips
10 6-in flour tortillas
Canola oil
kosher salt

1.Cut the flour tortillas into 6 wedges each.

2.Heat oil, and carefully drop a few wedges at a time into hot oil.

3.Fry until golden brown. Use a slotted spoon and remove chips. Transfer chips to a paper towel lined cookie sheet. Sprinkle chips with kosher salt while chips are still hot. When chips are room temperature store in an air tight container.

Tip: Other seasonings can be used as well. Parmesan cheese, seasoned salt, garlic salt or taco seasoning are other choices. Once you make these easy to prepare chips you will never but the store brands again.,

The Pantry's So good Homemade Nacho's.

I made these Nacho's for the Pro Bowl Game. The chips take a bit of time but they are so worth the effort. Hope you enjoy the recipe.

The Pantry's so good Homemade Nacho recipe.

So simple ingredients:

16-10 inch soft corn or flour tortillas
Canola oil for frying
Kosher salt

Let's Do It!

1. Arrange soft tortillas in a stack and cut into 4 equal wedges. Pour oil in 3-quart pan and set on medium-high to high heat. Or use a deep fryer. When oil is hot enough to make a piece of tortilla sizzle, add tortilla wedges, a few at a time, and gently stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
2. Gently toss hot chips with a liberal amount of Kosher Salt. (This is a treat so don't skimp on this step.)

Nacho Filling and Garnish:

2 large scallions minced
2 tab olive oil
1  pound ground beef
1 can refried beans
4 tablespoons chili powder
1/3 cup ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
2 teaspoons cayenne
3 teaspoons kosher salt
2 teaspoons red pepper flakes
1 tablespoon dried onion flakes
2 tablespoons cornstarch
Or 1 package taco seasoning mix
1 cup Velveeta cheese
2 small cans green chilies
2 teaspoons red pepper flakes (only if using packaged taco seasoning)
1 small Spanish onion grated

Let’s do it!

Sauté minced scallions in the olive oil. Add ground beef and drain.
Add refried beans and seasoning. Simmer five minutes.
Add Velveeta Cheese, green chilies, red pepper flakes and grated onion.
Simmer until cheese is melted.

Garnish is good!!

1 cup shredded or chopped lettuce (we use Romaine) Not traditional but it is what we LOVE.
1 cup fresh diced tomatoes.
1 cup sour cream
¼ cup black olives
¼ cup chopped green onions
Tip: I love Guacamole, Dan does not. So I slice fresh Avocados and place on the side.

Let's get creative!

Place chips on bottom of platter, then ladle beef and bean dip in center. Top in order of above garnish suggestions, or use your own layered ideas. Serve extra homemade chips on the side with your favorite Salsa. (I will share mine next week)