• 2/24 Tortilla Chip Day 4

    From Dave Drum@1:2320/105 to All on Fri Feb 23 10:27:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mexican Egg & Tortilla Chip Scramble
    Categories: Eggs, Chilies, Herbs, Breads, Vegetables
    Yield: 5 Servings

    2 tb Unsalted butter
    1 Poblano chile; seeded, diced
    1 bn Scallions; sliced
    1 Red jalapeno; halved, seeded
    - thin sliced
    1/2 c Fresh corn niblets
    Salt
    8 lg Eggs
    4 c Tortilla chips; slightly
    - crushed
    4 oz Shredded Cheddar cheese
    1/4 c Fresh cilantro; torn, more
    - for topping
    Diced avocado; for topping
    Sour cream; for topping
    Pico de gallo; for topping

    Recipe courtesy: Food Network Kitchen

    Melt the butter in a 10' cast-iron skillet over
    medium-high heat. Add the poblano, scallions and
    jalapeno; cook, stirring occasionally, until slightly
    softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon
    salt; cook, stirring occasionally, until the vegetables
    are soft, about 2 more minutes.

    Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt
    in a large bowl. Add the eggs to the skillet and cook,
    stirring constantly with a rubber spatula to form large
    curds, until the eggs are softly scrambled, about 2
    minutes. Add the tortilla chips, 3/4 cup cheese and the
    cilantro to the skillet; cook, stirring, until well
    combined, 1 to 2 more minutes.

    Sprinkle the scramble with the remaining 1/4 cup cheese
    and top with avocado, sour cream, pico de gallo and more
    cilantro.

    SERVES: 4 to 6 servings

    RECIPE FROM: https://www.foodnetwork.com

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  • From Dave Drum@1:2320/105 to All on Sun Feb 23 15:39:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Lime-Chile Corn Tortilla Chips
    Categories: Five, Snacks, Breads, Citrus, Chilies
    Yield: 10 servings

    12 (6") corn tortillas
    3 tb Lime juice
    1 ts Ground cumin
    1 ts Chilli spice mix

    Set oven @ 350oF/175oC.

    With a clean scissors, cut each tortilla into 8
    triangles and arrange in single layer on baking sheet.
    Pour lime juice into mister, and spray each wedge
    lightly. Combine cumin and chili powder in sprinkler,
    and sprinkle each wedge. Bake for about 7 minutes.
    Remove from oven and turn each wedge over. Remist with
    lime juice, and resprinkle with cumin and chili powder.
    Bake for an additional 8 minutes until the chips are
    crisp but not brown. Serve with salsa.

    This recipe was developed by Sharon Palmer, a registered
    dietitian and freelance writer.

    Yield: 10 servings

    RECIPE FROM: https://www.diabetesselfmanagement.com

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