Best 7 Tortilla Chip Cornbread Recipes

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Treat yourself to a delightful fusion of flavors with tortilla chip cornbread, a tantalizing dish that combines the crispy crunch of tortilla chips with the warm, fluffy goodness of classic cornbread. Perfect for potlucks, picnics, or casual gatherings, this unique recipe offers a delightful twist on traditional cornbread, delivering a unique combination of textures and flavors that is sure to impress your taste buds. So, get ready to embark on a culinary journey and discover the secrets to crafting the ultimate tortilla chip cornbread, a dish that will surely become a new favorite among family and friends.

Here are our top 7 tried and tested recipes!

CORN TORTILLA CHIPS



Corn Tortilla Chips image

Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.

Provided by Kirstin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 30m

Yield 12

Number Of Ingredients 3

1 quart oil for frying
1 (12 ounce) package corn tortillas, cut into 6 wedges each
salt to taste

Steps:

  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 12.5 g, Fat 8.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 12.6 mg, Sugar 0.2 g

TORTILLA CHIP CORNBREAD



Tortilla Chip Cornbread image

Don't throw out your broken or stale tortilla chips - use them to make cornbread! I love this with honey butter (try Recipe #131054). NOTE: this recipe uses salted chips. If you are using unsalted chips, you will need to add 1/2 tsp. salt to your dry ingredients.

Provided by ItalianMama

Categories     Quick Breads

Time 35m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 7

1 1/4 cups corn tortilla chips, finely crushed (see note)
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/4 cup butter or 1/4 cup margarine, melted
1 cup milk
1 egg, slightly beaten

Steps:

  • Note: pulse tortilla chips in a blender or food processor to get them finely crushed. It's okay if they aren't as finely crushed as cornmeal; just get them as small as you can.
  • Mix dry ingredients in a medium bowl.
  • In a separate bowl, mix butter/margarine, milk and egg.
  • Pour wet ingredients into dry, and stir just until combined. Mixture may be slightly lumpy. Pour batter into a greased 8x8-inch square baking dish.
  • Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 92.8, Fat 3.8, SaturatedFat 2.3, Cholesterol 23, Sodium 100.5, Carbohydrate 13.2, Fiber 0.2, Sugar 6.3, Protein 1.7

HOMEMADE CORN TORTILLAS



Homemade Corn Tortillas image

Provided by Bobby Flay

Time 1h1m

Yield 12 tortillas

Number Of Ingredients 5

2 cups corn flour (masa harina)
1 1/2 teaspoons kosher salt, plus more for seasoning
2 tablespoons lard
1 1/2 cups water
Canola oil, for frying

Steps:

  • In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
  • Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
  • Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
  • Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

TORTILLA CHIP SPOONBREAD WITH CHILES



Tortilla Chip Spoonbread with Chiles image

Provided by Food Network Kitchen

Time 55m

Yield 12 servings

Number Of Ingredients 11

Unsalted butter, for the ramekins
3/4 cup finely ground lime-flavored tortilla chips (about 4 ounces)
2 cups half-and-half
2 ears of corn, kernels cut off (about 1 cup)
Kosher salt
3/4 cup shredded cheddar or Monterey Jack cheese (about 4 ounces)
4 large eggs
1 red jalapeno pepper, finely chopped (remove seeds for less heat)
2 scallions, thinly sliced
1/4 cup quartered cherry or grape tomatoes
Pico de gallo, for topping

Steps:

  • Preheat the oven to 375 degrees F. Butter twelve 4-ounce ramekins, then coat with ground tortilla chips (about 1/4 cup total). Combine the half-and-half, corn, the remaining 1/2 cup ground tortilla chips and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a simmer and cook, stirring, until thick like pudding, about 2 minutes. Remove from the heat and whisk in 1/2 cup cheese.
  • Meanwhile, beat the eggs in a large bowl with a mixer on medium-high speed until thick and fluffy, 5 minutes. Whisk in half of the corn mixture until combined. Fold in the remaining corn mixture with a rubber spatula, then fold in the jalapeno, scallions and tomatoes.
  • Transfer the prepared ramekins to a baking sheet; divide the batter among the ramekins and sprinkle the tops with the remaining 1/4 cup cheese. Bake until the spoonbread is puffed and set, 20 to 25 minutes. Let cool 5 minutes. Top with pico de gallo.

TORTILLA COOKIE CRISPS



Tortilla Cookie Crisps image

Created from tortilla chips which were crushed.At Christmas time, recipe is called Rummy Tortilla Cookie Crisps with rum added. They are crispy, crunchy and soft.10 minutes for soft, 12 minutes for crispy. Note: If you add more brown sugar plus spices and white chocolate chips as the reviewer stated, this will be a crisper sweeter cookie. I really appreciated the comments, but watch...being flatter, they will burn easily. I drizzle a white glaze on top for gift giving.

Provided by Montana Heart Song

Categories     Drop Cookies

Time 32m

Yield 4-5 dozen, 20 serving(s)

Number Of Ingredients 11

1 cup Crisco
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 tablespoons evaporated milk
1 1/2 teaspoons Chinese five spice powder or 1 1/2 teaspoons cinnamon
2 1/2 cups flour or 2 1/2 cups rice flour
3 teaspoons baking soda
1 cup chopped walnuts
6 cups fine crushed tortilla chips or 6 cups coarsely crushed tortilla chips
2 tablespoons rum (optional)

Steps:

  • In mixing bowl, add the first six ingredients. Beat on low speed about 2 minutes, then medium speed until blended.
  • In another mixing bowl, add flour, soda and walnuts. Mix well.
  • Add flour mixture to sugar egg mixture in two portions. Mix after each addition.
  • Take out beaters.
  • Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.
  • Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.
  • The last two cups mix in, the "dough" will be a little stiff. But mix well.
  • Preheat oven 375°F.
  • Take heaping tablespoon and drop on ungreased cookie sheets.
  • Note: I used a little over a 1/3 cup of evaporated milk this time and it seemed that the cookie dough was creamier.
  • Bake 10 minutes light and soft and chewy.
  • Bake 12 minutes brown and crispy and chewy.
  • Let set 5 minutes then take off of sheets.
  • I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.
  • Note:.
  • Do not use black sheets. Bottoms get too done and tops not cooked enough.
  • Servings based on 3 large cookies per person.
  • Cooking time is for two sheets at a time.
  • Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.
  • Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.

Nutrition Facts : Calories 268.7, Fat 15.4, SaturatedFat 4, Cholesterol 43.2, Sodium 213, Carbohydrate 29.3, Fiber 0.8, Sugar 16.2, Protein 4

TOASTED CORN TORTILLA STRIPS



Toasted Corn Tortilla Strips image

These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 40

Number Of Ingredients 1

8 corn tortillas, cut into 1-inch-wide strips

Steps:

  • Preheat oven to 375 degrees. Spread tortilla strips in a single layer on a baking sheet. Bake until crisp and just beginning to turn golden, 5 to 10 minutes. Remove from oven, and let stand until cool. Store in an airtight container at room temperature for up to 2 days.

TORTILLA CHIPS WITH GRILLED CORN AND CHEDDAR



Tortilla Chips with Grilled Corn and Cheddar image

This quick nibble is like self-contained nachos, except each chip gets its own heaping spoonful of topping before going in the oven.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 9

2 ears of corn, husked
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1 to 2 jalapeno chiles
1 scallion, thinly sliced
2 tablespoons minced fresh cilantro, plus sprigs for garnish
1 tablespoon fresh lime juice
4 ounces cheddar cheese, grated (1 3/4 cups)
24 tortilla chips, preferably lime-chili flavor

Steps:

  • Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
  • Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
  • Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn. Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
  • Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.

Tips:

  • To ensure your cornbread has a crispy crust and a moist interior, start by preheating your oven to the highest temperature it can go before lowering it to the desired baking temperature.
  • To achieve a golden brown crust, brush the top of the cornbread with melted butter before baking.
  • To ensure even baking, use a light-colored baking pan. Dark-colored pans absorb more heat and can cause the cornbread to overcook on the bottom.
  • To test if the cornbread is done, insert a toothpick into the center. If it comes out clean, the cornbread is ready.
  • Allow the cornbread to cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

These tortilla chip cornbread recipes offer a delicious and creative twist on a classic dish. Whether you're looking for a quick and easy snack or a hearty and satisfying meal, these recipes have something for everyone. With just a few simple ingredients, you can create a delicious and flavorful cornbread that is sure to be a hit with your family and friends.

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