CHIPS AND SALSA SALAD
Everybody loves chips and salsa! Here's an upgraded version that you don't have to feel guilty about having for dinner.
Provided by scotula138
Categories Lunch/Snacks
Time 35m
Yield 2-3 2 large dinner or 3 lunch portions, 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine.
- Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.) Place your roasted peppers in a bowl and cover with plastic wrap to steam. .
- Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat) and cut into strips/dice. Place in a large bowl.
- While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips.
- Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. .
- Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy.
- Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently.
- Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes).
- Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing), queso fresco.
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Samson Mbewe
[email protected]This salad is a great way to get your kids to eat their veggies.
CRP Gaming
[email protected]I love this recipe because it's so versatile. You can add or remove ingredients to suit your taste.
Cristofer Cornejo
[email protected]This salad is a great way to use up leftover chips. It's also a healthy and delicious snack.
Auggie Johnson
[email protected]This is my go-to recipe for a summer party. It's always a hit.
Elsiesha Hipplewith
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it.
Lizwilenkosi Gift
[email protected]This salad is so refreshing and flavorful. I love the combination of the crunchy chips, juicy tomatoes, and creamy avocado.
Godzilla T rex
[email protected]This is a great recipe for a quick and easy weeknight meal. I added some grilled chicken to it and it was a hit with my family.
Karl Fleming
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that you can use any type of chips or salsa that you like. It's also a great way to use up leftover chips.
Mercy Chebet
[email protected]I followed the recipe exactly and it turned out perfect. The flavor combination of the chips, salsa, and veggies is amazing. I will definitely be making this again and again.
Farah Shamim
[email protected]This salad was a hit at my last party! Everyone loved the unique combination of flavors and textures. The chips added a nice crunch, while the salsa gave it a bit of spice. I'll definitely be making this again.