Chile-Lime Tortilla Triangles
Chile-Lime Tortilla Triangles - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 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
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
DirectionsPreheat oven to 350°F.
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.
o Triangles may be made 1 day ahead and kept in an airtight container at room temperature.
Makes about 32 triangles.
"The standard gravy and dressing packs are less than one ounce. Did you use multiple packets? Seems like salt overload!" - mmcannon13
"Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild..." - bob cody
"A unique and popular recipe. Sliced apples under a lattice crust get bathed with a sweet buttery..." - ople
"A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves." - laurie bennett
"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jason sharp
"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj