Corn tortillas always seem to come packaged in huge quantities. The smallest I have ever found is a pack of thirty. And if you happen to enjoy sitting around your house sipping your tea first thing in the morning, instead of hightailing it to the grocery store to ensure the pack of thirty is available, you’re more than likely going to end up with a package of fifty.
Obviously this happens to me a lot.
And when I’m feeding just Wes and me, fifty tortillas is a bit much. They do have a long shelf life; however, I just feel weird keeping tortillas around for more than a month. Although, I imagine you could freeze them. I’m yet to do that. Instead, I make homemade tortilla chips with them.
Simple and delicious. And you can flavor them however you want.
Homemade Baked Corn Tortilla Chips
10 corn tortillas, cut into triangles.
1 ziplock bag
2 tbsp olive oil
Juice of one lime
Preheat oven to 400 degrees.
In a ziplock bag, add all spices, oil, and tortillas. Shake until the tortilla triangles are well coated. Empty contents of bag onto a cookie sheet.
Bake for 16 minutes, flipping the tortilla chips halfway through. Broil on high for a minute at the end.
If you are really wanting to make them extra good, you could also fry them. But, considering these taste great out of the oven, I decided to save my extra calories for sweet potato pie.
The dip I made last night was also very easy and had lots of flavor. It was the perfect topping fo tilapia fish tacos.
Avocado Cream Dip
1 container non-fat plain greek yogurt
2 small avocados
1 tsp salt
1 tsp pepper
juice of one lime
1 tsp cumin
1/2 tsp cayenne
In a food processor, add all ingredients. Blend until combined. Adjust seasonings to taste.
And since this meal fits nicely into the tailgating theme, check out NibbleMeThis for a Bush’s bean tailgate giveaway!