Giada DeLaurentis, who happens to be one of my very favorite chefs on the Food newtwork……..anyway, the theme was a wine tasting I believe and one of the items she made was
Tortilla strips with and Italian twist.. I thought well that’s kinda different.
Parmesan Tortilla Crisps
Recipe courtesy Giada De Laurentiis
Ingredients1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan
1/4 teaspoon salt
Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes to allow ingredients to infuse the oil.. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12~14 minutes.
Good idea – very tasty!! But you know me I must put a Mexican spin on it – they are corn tortillas for heavens sake.
So I followed the recipe as above BUT instead of oregano I used Chipotle pepper flakes, left out the ground pepper and in the oil I added some fresh crushed garlic. Warm that as stated above and let it set to infuse the flavors. Brushed the tortillas as instructed but I bumped the temp up to 400 degrees for 12 minutes. And just a couple a minutes before removing them from the oven sprinkle a bit of shredded jack cheese and pop em back in the oven for a couple a minutes. I salted these when I removed them from the oven and cooled them on some paper towels. I would imagine you could used flour tortillas as well but I have yet to try that.
If you try it let me know what y’all think.