Copycat Chili's Bottomless Tostada Chips

Name: Copycat Chili's Bottomless Tostada Chips (Elevated)
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 Blue Corn Tortillas; 4 tbsp Grapeseed Oil; 2 tbsp Pasilla Chili Powder; 1 tbsp Guajillo Chili Powder; 1 tsp Cumin Seeds-toasted and ground; 1/2 tsp Smoked Spanish Paprika; 1/4 tsp Aleppo Pepper; 1 tsp Kosher Salt; 1 cup Queso Oaxaca-shredded; 1/2 cup Heirloom Tomatoes-diced; 1/4 cup Castelvetrano Olives-halved; 1/4 cup Lime Crema; 1/4 cup Avocado Salsa

⏱1h 15m

👥6

🔥300 cal

Medium

🍽️Mexican

A premium take on Chili's tostada chips, utilizing artisanal ingredients and a refined preparation technique.

12 Blue Corn Tortillas

4 tbsp Grapeseed Oil

2 tbsp Pasilla Chili Powder

1 tbsp Guajillo Chili Powder

1 tsp Cumin Seeds-toasted and ground

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥300 cal

Medium

🍽️Mexican

A premium take on Chili's tostada chips, utilizing artisanal ingredients and a refined preparation technique.

#Snack #Appetizer #Party Food #Mexican #Gourmet

Instructions

Preheat oven to 400°F (200°C).
Cut Blue Corn Tortillas into wedges.
In a spice grinder, combine all Seasoning ingredients and grind to a fine powder.
Toss Tortilla Chips with Grapeseed Oil and then with the Seasoning mixture, ensuring even coating.
Spread seasoned chips in a single layer on a baking sheet.
Bake for 8-12 minutes, or until golden brown and crispy, watching carefully to prevent burning.
Remove from oven and let cool slightly.
Top with Queso Oaxaca, Heirloom Tomatoes, Castelvetrano Olives, Lime Crema, and Avocado Salsa.

Ingredients

12 N/A Blue Corn Tortillas
4 tbsp 60 mL Grapeseed Oil
2 tbsp 30 mL Pasilla Chili Powder
1 tbsp 15 mL Guajillo Chili Powder
1 tsp 5 mL Cumin Seeds-toasted and ground
1/2 tsp 2.5 mL Smoked Spanish Paprika
1/4 tsp 1.25 mL Aleppo Pepper
1 tsp 5 mL Kosher Salt
1 cup 240 mL Queso Oaxaca-shredded
1/2 cup 120 mL Heirloom Tomatoes-diced
1/4 cup 60 mL Castelvetrano Olives-halved
1/4 cup 60 mL Lime Crema
1/4 cup 60 mL Avocado Salsa

Equipment

Oven
Baking Sheet
Spice Grinder
Large Bowl

Instructions

Preheat oven to 400°F (200°C).
Cut Blue Corn Tortillas into wedges.
In a spice grinder, combine all Seasoning ingredients and grind to a fine powder.
Toss Tortilla Chips with Grapeseed Oil and then with the Seasoning mixture, ensuring even coating.
Spread seasoned chips in a single layer on a baking sheet.
Bake for 8-12 minutes, or until golden brown and crispy, watching carefully to prevent burning.
Remove from oven and let cool slightly.
Top with Queso Oaxaca, Heirloom Tomatoes, Castelvetrano Olives, Lime Crema, and Avocado Salsa.

Nutrition per serving

Calories 300

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Copycat Chili's Bottomless Tostada Chips

Copycat Chili's Bottomless Tostada Chips

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