Chile-Lime Tortilla Triangles

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

1 1/2 teaspoons paprika

1 teaspoon Mexican achiote (annatto) paste

1/4 teaspoon cayenne

1 teaspoon salt

3 tablespoons fresh lime juice

1/3 cup vegetable oil

4 (10- to 12-inch) flour tortillas

Directions

Preheat oven to 350F.
Stir together paprika, achiote, cayenne, salt, lime juice, and oil.

Put 1 tortilla on each of 2 baking sheets and brush with oil mixture. Cut each tortilla into long thin triangles with a sharp knife.

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.

Cooks' note:
o Triangles may be made 1 day ahead and kept in an airtight container at room temperature.
Makes about 32 triangles.




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