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Seasoned Chips with Lone Star ‘Caviar’

Ingredients

  • 2 medium tomatoes — seeded and chopped – 2 cups — `
  • 1 15 oz. can black-eyed peas — rinsed and drained
  • 1 medium green bell pepper — chopped – 1-1/3 cups
  • 1/2 cup sliced green onions
  • 1/2 cup snipped fresh cilantro leaves
  • 2 tablespoons lemon juice
  • 2 serrano peppers — seed & finely chop
  • 1 to 2 jalapeno peppers — seed & finely chop
  • 2 garlic cloves — minced
  • 2 1/4 teaspoons ground cumin — divided
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 16 6″ whole-wheat flour tortillas

   CAVIAR: 

  1. Combine tomatoes,  peas, bell pepper, onions, cilantro, lemon   juice, serrano peppers, jalapeno peppers, garlic, 1/4 teaspoon   cumin and salt in a medium mixing bowl.  Cover with plastic wrap.
  2. Chill at least 4 hours to blend flavors, stirring occasionally.

CHIPS: 

  1. Preheat oven to 375 degrees.In a large plastic food-storage bag or paper bag, combine remaining 2 teaspoons cumin, chili powder and garlic powder; set aside.
  2. Spray both sides of each tortilla with vegetable cooking spray;  cut each into 8 wedges.  Place wedges in   bag.  Secure bag and shake to coat.
  3. Arrange 32 wedges in a single layer on a baking sheet.  Bake 7 to 9 minutes, or until light golden brown.  Repeat with remaining tortilla wedges.
  4. Cool completely.  Serve with Caviar.

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