Name: Copycat Chili's Bottomless Tostada Chips (Elevated)
Prep time: 18 min
Cook time: 27 min
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

Copycat Chili's Bottomless Tostada Chips

Recipe tier

Tortilla Chips
12 N/A Blue Corn Tortillas
4 tbsp 60 mL Grapeseed Oil
Seasoning
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
Toppings
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

🎙️ Cook with voice coach

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.