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It's National Tortilla Chip Day❗

Today we get to have a party in our mouth, as we celebrate this salty, crunchy and sometimes lime tasting treat.


According to nationaldaycalendar.com, "Everyone loves tortilla chips! We most commonly served them with salsa, chile con queso, guacamole, cheese dips, or other dips. Tortilla chips are made from corn tortillas cut into wedges and then fried. The tortillas are made from corn, vegetable oil, salt, and water. Typically made with yellow corn, tortillas can also be made with white, blue, or red corn.


Even though tortilla chips have always been considered to be Mexican food, known as tostadas, they were first mass-produced in Los Angeles in the late 1940s."


In honor of today, here's a few ways you can pay homage:

📍Visit your favorite local restaurant with the best fresh-made chips. Don't forget to give them a shout-out, too!

📍Eat some tortilla chips.

📍Invite friends and family over to make and enjoy some nachos: 𝗠𝗶𝗹𝗲 𝗛𝗶𝗴𝗵 𝗡𝗮𝗰𝗵𝗼𝘀


𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

1 lb (450 g) boneless skinless chicken breasts

Vegetable oil

2 tbsp (30 mL) Smoky Applewood Rub

1½ bags (1 1/4 lbs/575 g) restaurant-style tortilla chips (20 cups/4.75 L)

3 pkgs (8 oz/226 g each) shredded Colby-Jack cheese

1 can (15 oz/425 g) pinto beans, drained, rinsed

1 can (6.5 oz/184 g) sliced black olives, drained

1 jar (16 oz/473 mL) pickled jalapeño slices, drained

4 plum tomatoes, seeded and diced

⅓ cup (75 mL) loosely packed fresh cilantro

Easy Guacamole(see Cook's Tip)

1 cup (8 oz/250 g) sour cream


𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

Preheat oven to 350°F (180°C), removing upper rack.

Heat Nonstick Grill Pan & Press Set over medium heat, about 5 minutes. Brush chicken with oil and sprinkle with rub. Place chicken on pan and cover with Grill Press. Cook about 5 minutes per side or until internal temperature is 160°F (71°C). Cool slightly and dice; set aside.

Arrange half of the tortilla chips on Large Round Stone. Top with 1 pkg cheese and half of the: chicken, beans, olives, jalapeños and tomatoes.

Add half of the remaining tortilla chips and top with 8 oz (250 g) cheese; repeat with remaining tortilla chips and cheese. Carefully top with remaining chicken, beans, olives, jalapeños and tomatoes.

Bake 14-16 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro and top with guacamole and sour cream; serve immediately.


𝗬𝗶𝗲𝗹𝗱: 20 servings


𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 680 mg,

Carbohydrate 26 g, Fiber 1 g, Protein 16 g


Your friendly Pampered Chef Cook Tip:

Substitute your favorite rub for Smoky Applewood Rub.

Easy Guacamole: Cut ½ small red onion, peeled, into small chunks. Cut 1 seeded jalapeño into chunks. Add onion, jalapeño, 1 peeled garlic clove, ½ cup (125 mL) loosely packed fresh cilantro to Manual Food Processor bowl; process until finely chopped. Add 1 ½ tsp (7 mL) fresh lime juice to bowl. Cut 2 ripe avocados in half, remove pit. Add avocado and ½ tsp (2 mL) salt to bowl. Process to desired consistency. Yield: 1 ½ cups (375 mL)

Customize the nachos using your favorite ingredients. Such as substituting refried beans or black beans for pinto beans. Serve with salsa, if desired.


Large Round Stone # 100737

Manual Food Processor # 2593


Don't have these item on hand, don't panic. Pick them up here⬇️


ACTION STEP: Cook up a plate of these crispy, crunchy tortillas treats and binge watch Once Upon a Time in Mexico. Then let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:


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