Crunchy Tortilla Chips And Cheesy Delights: Perfect Pairings

Tortilla chips are a versatile snack that can be enjoyed on their own or as part of a dish. When it comes to cheese, there are many options to choose from, and the type of cheese that goes well with tortilla chips depends on personal preference and the specific recipe. Some popular choices include cheddar, Monterey Jack, and Mexican or Tex-Mex blends. For a simple snack, tortilla chips can be baked with cheese and served with salsa. For a heartier option, nachos are a popular choice, where tortilla chips are loaded with cheese, meat, beans, and various toppings.

Cheesy Baked Tortilla Chips

Ingredients

• 6-8 tortillas (8-inch flour tortillas)
• 4 oz Four Cheese Blend (or sharp cheddar)
• 1-2 tbsp Taco Seasoning (or hot sauce)
• Salt
• Salsa

Method

• Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper.
• Place 2-3 tbsp. of cheese in the middle of each tortilla, along with a pinch of seasoning or a drizzle of hot sauce. Fold the tortillas in half.
• Spray the top side of the tortillas with oil and sprinkle with salt.
• Bake for 5 minutes, then remove the baking sheet and flip the tortillas with a spatula. Gently press the tortillas with the back of a spatula.
• Bake for another 5 minutes or until the tops are light brown.
• Let the tortillas rest for 5 minutes, then cut into chips-style wedges with a pizza cutter. Serve immediately with salsa.

Tips

• For simple baked tortilla chips, brush or spray wheat tortillas with cooking oil and sprinkle with salt. Bake in a preheated oven until the tortillas are slightly brown and crispy.
• If you want to add more ingredients, such as onion, jalapeno, or bell pepper, you can turn these into quesadillas. Simply add your desired toppings and another tortilla on top.
• For best results, do not spread or stuff the tortillas with too much cheese, and place the cheese only in the middle so that it does not melt out when baked.
• Be careful not to over-stuff the tortillas with cheese, as it will melt and ooze out. A little cheese goes a long way!

Chicken Tortilla Chip Casserole

Ingredients

• 4 to 5 cups cooked chicken, chopped
• 1 cup green onion, chopped (can use regular onion)
• 1 cup green pepper, chopped
• 1 14.5-ounce can diced tomatoes, undrained
• 1 10.5-ounce can cream of celery soup
• 1 10.5-ounce can cream of chicken soup
• 1 4-ounce can green chilis, drained
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3 to 4 cups crushed tortilla chips
• 2 cups shredded Mexican-style cheese or cheese of your choice

Optional Ingredients

• Sour cream
• Chopped tomatoes
• Olives
• Rotel Tomatoes
• Cayenne
• Hot sauce
• Rotisserie chicken
• Doritos

Method

• Cook the green pepper and onion in oil.
• Add the tomatoes, celery soup, chicken soup, green chilis, chili powder, garlic powder, pepper, salt, and cumin to the skillet. Mix well with a spoon and simmer for about 10 minutes.
• Add a layer of crushed tortilla chips to a 9 x 13 baking dish.
• Next, add a layer of chicken and cover with half of the soup mixture from your skillet. Sprinkle on 1 cup of shredded cheese.
• Add another layer of chips, chicken, and the rest of the soup mixture.
• Bake in a preheated oven at 350 degrees Fahrenheit for 20 to 25 minutes.
• Remove from the oven and add the remaining cheese. Return to the oven for about 5 minutes, or until the cheese on top of the casserole has melted.

This chicken tortilla chip casserole is a quick and easy meal that's perfect for busy families. It's versatile and can be customised to your taste preferences. Enjoy!

Spicy Nacho Chicken Wings

Ingredients

• 2-1/2 pounds chicken wing sections
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 9 oz bag spicy nacho tortilla chips
• Veggies and homemade buttermilk ranch dressing (optional)

Method

• Preheat your oven to 375°F. Spray a 9 x 13 or larger baking sheet with non-stick cooking spray or line with foil or parchment paper. Set aside.
• Using a sharp knife or bone-cutting shears, remove the wing tips and discard. Cut the wings at the joint, leaving the drumette and the wingette.
• Measure the flour, garlic powder, and onion powder into a large food storage bag. Shake the bag until combined.
• In a shallow bowl, crack the eggs and whisk until frothy. Pour the tortilla chip crumbs into another shallow bowl or plate.
• Working with a few at a time, drop the wings into the bag with the flour mixture and shake to coat. Tap off any excess.
• Dip the wings into the egg mixture, turning to coat. Roll the wings in the tortilla crumbs until completely covered. Arrange the chicken wing pieces in a single layer on the baking sheet.
• Bake on the middle rack of the oven for 45–55 minutes, or until the wings have reached an internal temperature of 165°F on a meat thermometer.
• Serve hot with veggies and homemade buttermilk ranch dressing as a dip, if desired.

Tips

• Chicken wings are fully cooked when a meat thermometer, inserted at the thickest part of the wing, reads 165°F. If the temperature has not been reached, return the wings to the oven for 3–5 minutes or until the desired temperature is reached.
• If you prefer sauced oven chicken wings, try a recipe for Cajun Honey Lime Chicken Wings, Fiery Asian Chicken Wings, or Kickin' Teriyaki Hot Wings.

Tortilla Chip Enchiladas

Ingredients:

• 1 pound ground beef (can be substituted for shredded chicken or ground turkey)
• 1 bag tortilla chips (about 12 ounces)
• 3 cups shredded cheese (Monterey Jack or a blend of Mexican cheeses)
• 28 ounces can of red enchilada sauce
• 4 ounces can of diced green chilies, drained
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Method:

Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. In a large skillet over medium-high heat, season the ground beef with salt, pepper, and cumin, and brown until no longer pink. Drain the fat.

Add the diced green chilies and salsa to the beef, and stir to combine. In a large bowl, lightly break up the tortilla chips. Add the beef mixture to the chips, along with the enchilada sauce and 1 cup of the cheese. Stir to combine.

Transfer the mixture to the prepared baking dish and top with the remaining cheese. Cover tightly with foil and bake for 50 minutes.

Serving Suggestions:

Sprinkle with additional toppings such as onion, green onions, olives, sour cream, or fresh guacamole. Serve with rice, beans, and a salad.

Tips:

The tortilla chips will soften in the oven, so there's no need to worry about hard chips in the final dish. They will taste like corn tortillas, so this is a great shortcut to making traditional enchiladas.

You can also use Frito chips instead of tortilla chips for a different flavour and texture.

Taco Pizza

Ingredients

• 1 envelope taco seasoning
• 2 prebaked 12-inch pizza crusts
• 1 can (16 ounces) refried beans
• 2 cups coarsely crushed tortilla chips
• 2 cups shredded cheese (cheddar, Monterey Jack, pepper jack, or a mix of your favourite melting cheese)
• Optional: shredded lettuce, chopped tomatoes, sliced olives, pickled red onions, fresh or pickled jalapeno rings, sour cream, salsa, guacamole, or more tortilla chips

Method

• Preheat the oven to 350°F.
• In a large skillet, cook the beef over medium heat until no longer pink. Drain.
• Stir in the taco seasoning and water. Bring to a boil, then reduce the heat. Simmer, uncovered, for about 10 minutes, until the beef is cooked. Set aside.
• Place the pizza crusts on ungreased pizza pans or baking sheets.
• In a bowl, stir together the beans and salsa. Spread evenly over the crusts.
• Sprinkle the beef mixture over the bean and salsa layer, then add the crushed tortilla chips and cheese.
• Bake the pizzas until they are heated through and the cheese is melted, 13 to 16 minutes.
• Before serving, add any cool, fresh toppings you like, such as lettuce, tomatoes, sliced olives, pickled red onions, fresh or pickled jalapeno rings, sour cream, salsa, or guacamole.

Tips

• For extra corn flavour and a pleasant crunch, dust the pizza pans with fine-ground cornmeal before baking the crust.
• If you want to freeze your taco pizza, it's best to do so before baking. Simply assemble the pizzas, wrap them tightly, and freeze them on a baking sheet. Once frozen, transfer the pizzas to freezer bags and store for up to one month.

Frequently asked questions