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Recipe Name: Chili And Cumin Tortilla Strips Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Chili powder
1 1/2 Teaspoon(s) Ground cumin
Vegetable oil for frying
6 7-inch corn tortillas
halved and cut crosswise
into 1/2-inch strips
In a small ovenproof dish toast the chili powder in a preheated 235F
oven, stirring occasionally to prevent browning, for 8 minutes;
transfer it to a small bowl, and add the cumin. In a large heavy
skillit heat 3/4-inch of the oil to 375F and in it fry the tortilla
strips in batches, stirring, for 30 seconds to 1 minute, or until they
are golden and crisp, transferring them with a slotted spatula as they
are fried to paper towels to drain. Arrange the tortilla strips in a
baking pan and sprinkle the spice mixture over them, tossing the
strips to coat them evenly. Keep the tortilla strips warm in the 250F
oven until ready to serve. Makes enough garnish for 6 cups of soup.
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 67
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 47.5mg
Potassium: 101.4mg
Carbohydrates: 13.7g
Fiber: 2.3g
Sugar: <1g
Protein: 1.9g

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