Fajita SCOOPS®
"Yummy taste in a small package"Serves: 4-6
Directions:
Small dice the fajita beef or chicken and heat over medium heat in
non-stick sauté pan until warmed throughout. Place in a heatproof mixing
bowl. Sauté, (over high heat) fajita vegetables in the same non-stick pan
to warm (about 2 minutes). Add vegetables to beef or chicken in mixing
bowl. Add green chilies and 5 Tbsp TOSTITOS® Salsa Con Queso, warmed, to mixture and
evenly combine all ingredients. Pour warm fajita mixture into a bowl, surround with TOSTITOS® SCOOPS!® chips and serve immediately. Dig in and join the fun!
TOSTITOS® Black Bean and Corn SCOOPS!®
Serves: 4-6
Directions:
Combine all ingredients and toss well in glass bowl. Let sit for 30 minutes in the refrigerator. 1hr. to meld flavors. Spoon into TOSTITOS® SCOOPS!® and place on serving dish for elegant setting.
Pizza Dip
Serves: 6-10
Directions:
Preparation time: Approx. 15 min.
Mix together the cheese and mayonnaise. Spread on a plate, pizza style. Spread TOSTITOS® All Natural Salsa over it. Add the onion, peppers and the tomato. Cover everything with a thick coat of shredded mozzarella. Sprinkle parsley and paprika on top. Serve with TOSTITOS® Flour Tortilla Chips or refrigerate until ready to serve.
Quick 'N Easy Nachos
Serves: 4-6
Directions:
Lay out TOSTITOS® Crispy Rounds on a microwave safe dish.
Sprinkle shredded cheese on top as desired.
Microwave on Medium for 30 seconds.
Top with TOSTITOS® All Natural Salsa, jalapenos, and/or other desired toppings (sour cream, tomatoes, beans, etc).
Quick Tostitos® Chili Cheese Bake
Serves: 8-10
Directions:
Preheat oven to 350 degrees.
Brown and drain ground beef in a skillet, set aside. Lightly crush chips in the bag.
To assemble, spread cream cheese evenly in a lightly greased 9x13" baking pan. Layer chili, cooked ground beef, half of the shredded cheese, TOSTITOS® Restaurant Style Tortilla Chips, and the remainder of the shredded cheese in the order given. Bake uncovered for approximately. 15-20 minutes, or until cheese melts. Serve with TOSTITOS® All Natural Salsa on the side. Fast and delicious! Total prep time 15 - 20 minutes.
Mexican Meatball Sub Sandwiches
From Food Network Kitchens
Serves 6 (makes 24 small meatballs)
1. Preheat oven to 350 degrees F. Put the pork (or turkey), Lime Flavored Tostitos Tortilla Chips, 1/2 cup Tostitos Chunky All-natural Salsa, egg, cilantro, garlic, cumin and chili powder in a medium bowl. Lightly mix all ingredients together. Roll meat into 24 golf-ball sized meatballs, taking care not to over work the mixture too much.
2. Heat oil in a large nonstick skillet over medium high heat. Cook meatballs until brown, turning as needed, 7 to 8 minutes. Add remaining salsa and chicken broth. Bring to a low boil, reduce heat to medium-low, cover and simmer for 15 minutes until sauce thickens slightly, and meatballs are cooked through and tender.
3. Slice roll lengthwise, place on sheet pan. Divide meatballs evenly between rolls. Top evenly with shredded cheddar. Heat in oven 5 minutes until cheese melts and rolls are lightly toasted. Serve.
Total Time: 50 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Sopa Seca
From Food Network Kitchens
Serves: 6
Directions:
1. Preheat oven to 375 degrees F. Spray an 8-cup casserole dish with nonstick cooking spray. Heat oil in a large skillet over medium heat. Add fideos and cook, turning them with tongs, until golden on both sides, about 8 minutes. Transfer bundles and any broken pieces to a plate.
2. Add squash and peppers and cook over medium heat, stirring occasionally until slightly softened, about 5 minutes. Add corn, chipotle and oregano and cook until corn is slightly toasted, about 2 minutes. Add Tostitos All Natural Chunky Salsa and vegetable broth and bring to a low boil. Stir in fideos, breaking up pieces with a spoon, and cook about 5 minutes until broth is slightly absorbed.
3. Transfer mixture to baking dish, pour over Tostitos Con Queso, sprinkle with shredded cheese. Cover loosely with foil, bake for 20 minutes. Remove foil, switch on the broiler. Place under broiler and cook until cheese is golden and bubbly on top, about 3 to 4 minutes. Let rest 5 minutes before serving. Top with scallions and serve with sour cream and lime wedges, if desired.
Total Time: 55 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Southwest Layered Tuna Salad
From Food Network Kitchens
Serves: 6
Directions:
1. Whisk lemon juice, and vinegar with cumin, 1/4 teaspoon salt, and cayenne in a medium bowl. Gradually whisk in the olive oil to make a smooth dressing. Toss tuna with 2 tablespoons of dressing, set aside.
2. Toss chick peas, peppers, hearts of palm, red onion and cilantro to the remaining dressing.
3. In a large glass bowl, layer half the romaine lettuce. Top with half the chick peas mixture. Evenly sprinkle with half the tuna, half the hard boiled eggs and half the avocado, season lightly with salt. Sprinkle with half the Lime flavored Tostitos and top with half the Tostitos Chunky All-Natural Salsa. Repeat ending with salsa and chips. Garnish with whole tortilla chips if desired. Serve.
Total Time: 30 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Tortilla Soup
From Food Network Kitchens
Serves: 6
Directions:
1. Heat oil in a medium sauce pot over medium heat. Add onion, garlic, cumin and cook until just soft, about 5 minutes. Add Tostitos Chunky All Natural Salsa and cook until slightly browned and thickened, about 6 minutes. Stir in chicken broth and chicken and bring to a boil, reduce heat, cover and cook for 15 to 20 minutes. Add lime juice and cilantro and cook 5 minutes more.
2. Divide soup into bowls, top evenly with the Tostitos Lime flavored Tortilla Chips, cheese, and chopped avocado. Serve with additional tortilla chips and lime wedges, if desired.
Total Time: 45 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
BBQ Chicken Nachos
From Food Network Kitchens
Serves: 6
Directions:
1. Preheat oven to 400 degrees F. Toss chicken with barbecue sauce and Cajun seasoning in a medium bowl. Scatter half the Lime Flavored Tostitos in an ovenproof 13 by 9-inch baking dish. Top with half the beans, half the chicken and half the jalapeños. Cover with remaining chips then the remaining beans, chicken and jalapeño. Bake the nachos for 15 minutes until heated through.
2. Meanwhile, put Tostitos Con Queso and shredded cheese in a microwave safe bowl. Heat in microwave on HIGH, until melted, 1 to 2 minutes. Pour sauce over warm nachos, sprinkle with scallions. Top with sour cream, if desired. Serve.
Total Time: 25 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Cheesy Spanish-Style Potatoes
From Food Network Kitchens
Serves: 4-6
Directions:
1. Preheat oven to 375 degrees F. Put the potatoes in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce heat and simmer until just tender, about 15 minutes.
2. When potatoes are almost done, heat a large nonstick skillet over medium heat and melt butter. Add leeks, 1/2 teaspoon salt, chili powder, and cumin and cook until softened, about 5 to 7 minutes. Add the potatoes and Tostitos Chunky All Natural Salsa and cook, stirring occasionally until the potatoes are well coated and nicely browned on all sides, about 5 minutes.
3. Transfer the potato and leeks to a 4-cup casserole dish, pour Tostitos Con Queso evenly over potatoes. Bake 10 minutes until the potatoes are tender and cheese sauce is melted. Serve.
Total Time: 25 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Grilled Shrimp and Papaya Scoops
From Food Network Kitchens
Makes about 50 scoops
Directions:
1. Prepare a grill with a medium-high heat. Finely grate about 1 teaspoon of zest from the lime, then juice it. (You should have about 3 tablespoons juice.)
Toss shrimp with Tostitos Chunky All Natural Salsa, 1 tablespoon lime juice, olive oil and salt in a medium bowl. Grill the shrimp, in batches if needed, for 1 to 2 minutes on each side until cooked through but just slightly translucent on the inside. Set aside, while you make the relish.
2. In another medium bowl, whisk remaining lime juice, zest and sugar. Add papaya, onion, cucumber, jalapeño, mint. Season with salt and toss together until well combined.
3. When ready to serve, divide relish evenly into scoops. Top each Scoop with a grilled shrimp and small bit of mint if desired. Serve.
Total Time: 30 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Hot Cheese and Chorizo Dip: Queso Fundido
From Food Network Kitchens
Serves 8 (about 3 cups)
Directions:
1. Preheat oven to 375 degrees F. Remove sausage from casing and break up into small pieces. Beat cream cheese until smooth with a hand held mixer. Add Tostitos Con Queso and 3/4 cup shredded cheese, the chiles and chorizo.
2. Put mixture in a 4-cup oven proof dish. Sprinkle with remaining shredded cheese. Bake for 15 minutes until golden and bubbly. Let rest 5 minutes. Garnish with cilantro, serve with Tostitos Scoops.
Total Time: 30 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Mexican Egg Scramble
From Food Network Kitchens
Serves 4-6
Directions:
1. Beat eggs, milk, and salt together in a medium bowl.
2. Cook bacon over medium heat in a medium nonstick skillet until crisp, about 8 minutes, remove, and drain on paper towels. Pour off all but 2 tablespoons drippings. To the same skillet add onions, peppers and cumin and cook until slightly softened, about 4 minutes. Add eggs and let set; then stir occasionally with a spatula so eggs form soft large curds, 1 to 2 minutes. Stir in the Lime flavored Tostitos Tortilla Chips, bacon and cheese and cook until cheese melts, about a minute. Transfer to serving dish, top with cilantro. Serve with Tostitos All-natural Chunky Salsa, sour cream, and avocado, if desired.
Total Time: 30 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Tamale Pie
From Food Network Kitchens
Serves 6-8
Directions:
1. Preheat oven to 375 degrees F. Spray a shallow 8 by 8 glass baking dish with nonstick cooking spray. Heat large skillet over medium-high heat, add the chorizo and cook until slightly brown, 3 to 4 minutes. Add onion and cook until slightly soft, 3 to 4 minutes more. Add beef and chili powder and cook until brown, about 5 minutes. Add 1/2 cup chicken broth, Tostitos Chunky All-natural Salsa and 1/2 cup ground Baked Tostitos and cook, stirring until mixture comes to a low boil. Transfer meat to prepared casserole dish.
2. Combine 1 cup chicken broth, milk, creamed corn and 1 cup ground chips in a large saucepan over medium-high heat. Cook, stirring occasionally until mixture boils, reduce heat and cook, stirring occasionally until smooth, creamy and thick, about 15 minutes.
3. Top meat with creamy corn mixture, sprinkle evenly with shredded cheese. Cover lightly with foil and bake for 20 minutes. Place a baking sheet under casserole dish in oven to catch any overflowing juices. Uncover, increase oven to broil and cook additional 2 to 3 minutes until cheese bubbles. Let set 10 minutes before serving, garnish with additional crushed chips and chopped cilantro.
Total Time: 50 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Balsamic-Black Bean Salsa
Recipe courtesy Ingrid Hoffmann
Serves 4-6
Directions:
1. In a medium bowl combine, Tostitos All Natural Salsa, black beans and sweet corn. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
2. When ready to serve, drizzle the balsamic vinegar over the salsa and toss.
Total Time: 10 minutes
Cook's Note: Do not use the vinegar until ready to serve, as the flavor will dissipate if allowed to sit.
Easy Chilaquiles Casserole
Recipe courtesy Ingrid Hoffmann
Serves 4
Directions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, mix the chicken, Tostitos All-Natural Salsa, and chiles thoroughly.
3. Line the bottom of a 9 by 13-inch glass baking dish with half the Tostitos Restaurant Style Tortilla Chips. Spoon out the refried beans over the chips. Top with half the meat mixture, then half the cheese. Repeat with layers of chips and meat mixture, then top with the other half of the cheese.
4. Bake for 30 to 40 minutes, until cheese is browned and dish has compacted somewhat. Serve hot with assorted garnishes.
Total Time: 55 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Tostitos Breakfast Tostada in Chipotle Hollandaise Sauce
Recipe courtesy Ingrid Hoffmann
Serves 4
Directions:
1. Prepare the hollandaise sauce first by placing the egg yolks, lemon juice, and butter in a small saucepan over low heat. Cook, stirring frequently, until the butter melts and the sauce thickens slightly. Stir in the chipotle chile and continue to cook, stirring, for 1 minute. Remove from heat and set aside while you assemble the tostadas.
2. Lay the Tostitos Natural Blue Corn Tortilla Chips in a single layer on a serving platter. Top each chip with a heaping spoonful of scrambled eggs, then a layer of bacon. Spoon the Chipotle Hollandaise sauce over each tostada and serve immediately.
3. Top with Tostitos All-Natural Picante Sauce for extra zing and color, if desired.
Total Time: 26 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Tostitos Corn Dogs
Recipe courtesy Ingrid Hoffmann
Yields 8 corn dogs
Directions:
1. Fill a deep, narrow pot with enough oil to submerge the corn dogs for frying. Heat it to 360 degrees F.
2. While the oil heats, mix the 1 cup of flour, Tostitos Natural Yellow Corn Tortilla Chips, sugar, baking powder, cumin and salt in a large bowl. Mix in the melted butter and set aside.
3. In another bowl, mix the egg, buttermilk and baking soda. Make a hole in the center of the flour mixture and pour the egg mixture in. Mix well. The resulting batter will be thick and lumpy. If it is too stiff to coat, add more buttermilk 1/4 cup at a time.
4. Put the other 1/2 cup of flour in a shallow dish. For easiest coating, put the batter in a tall glass.
5. Pat the hot dogs dry, then skewer them and roll them in the flour. One at a time, dunk them in the batter, moving them around a bit to make the batter stick evenly. Carefully place the battered hot dog into the oil, leaving the bare end of the stick pointing up. Depending on the size of your pot, fry up to 2 at a time, leaving at least 30 seconds between each addition. Fry until golden brown. Drain on a rack over paper towels.
Total Time: 40 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Easy Chicken Tortilla Soup
Recipe courtesy Ingrid Hoffmann
Serves 4
Directions:
1. Heat oil in a large pot over medium heat.
2. Add chicken, garlic, salt, pepper, cumin and chili powder and cook until chicken begins to brown slightly, about 3 to 4 minutes. Add chicken broth and bring to a low boil. Add hominy, beans, zucchini, and tomatoes. Cover and simmer for 15 minutes until zucchini is cooked through and soup begins to thicken. Add several handfuls of Tostitos Restaurant Style Tortilla Chips, crushing them lightly as you add them to the pot.
3. Just before serving, stir in lime juice and cilantro, optional. Serve with Tostitos Salsa con Queso, for topping.
Total Time: 50 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Red, White and Blue Nachos
Recipe courtesy Ingrid Hoffmann
Yields approximately 12 nachos per batch
Directions:
1. Position an oven rack in the center of the oven and preheat the broiler.
2. Lay a single layer of Tostitos Natural Blue Corn Tortilla Chips on a baking sheet. Spread each chip with 2 teaspoons of Tostitos Creamy Spinach Dip. Place under broiler for 30 to 45 seconds, until you can smell the chips beginning to toast and the dip is heated.
3. Remove from the oven and transfer to a serving platter. Top each nacho with 1 to 2 teaspoons of Tostitos Chunky Salsa and serve.
Total Time: 50 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Layered One-Bite Scoops
Recipe courtesy Ingrid Hoffmann
Yields 18 to 24 Scoops per batch
Directions:
1. In a saucepan over medium heat, heat the refried beans until softened, smooth and
warmed through.
2. Set an oven rack in the middle position and turn the broiler on to preheat.
3. On a baking sheet, set out a single layer of Tostitos Scoops! Tortilla Chips. Place about 1 teaspoon of refried beans in the bottom of each chip. Top the beans with 1 teaspoon of Tostitos Salsa con Queso. Place the baking sheet under the broiler for 45 to 60 seconds, until the chips begin to toast lightly and the queso is warmed.
4. Top each warm chip with 1 teaspoon of Tostitos Creamy Southwestern Ranch Dip, then 1 teaspoon of Tostitos All-Natural Picante. Place a jalapeno slice on top, if desired.
Total Time: 50 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
Sunflower Nachos
Recipe courtesy Ingrid Hoffmann
Serves 6-8
Directions:
1. Place the refried black beans in a small saucepan over medium heat and cook until
warmed through and smooth, about 5 minutes.
2. Set an oven rack in the center of the oven and preheat the broiler.
3. Lay a single layer of Tostitos Natural Yellow Corn Chips on a baking sheet. Top each chip with 2 teaspoons of Tostitos Salsa con Queso, then 1 teaspoon of beans, making the "eye" of the sunflower.
4. Carefully slide the baking sheet under the broiler for 30 to 45 seconds, until the chips begin to toast.
5. Serve hot. Top with jalapeno slices, salsa and/or sour cream, if desired.
Total Time: 10 minutes 45 seconds
Copyright 2008 Television Food Network, G.P. All rights reserved
Tostitos Nacho Lasagna
Recipe courtesy Ingrid Hoffmann
Serves 6-8
Directions:
1. Pour the oil into a large skillet over medium-high heat. Add the meat, onion, garlic, cumin and chili powder and cook, stirring frequently, until the meat is browned and the onion is translucent, about 8 minutes. Allow meat mixture to cool 10 minutes.
2. Preheat oven to 350 degrees F.
3. In a 9 by 13-inch baking dish, place a layer of half the meat-onion mixture. Top with the refried beans, then a layer of Tostitos Crispy Rounds tortilla chips, then the black olives, then 1 1/2 cups of the Tostitos All Natural Salsa. Top this with the Tostitos Salsa con Queso. Repeat with layers of meat, chips, and salsa. Top with the shredded cheese. Garnish with fresh cilantro, if using.
4. Bake for 30 minutes, until cheese is browned.
Total Time: 60 minutes
Copyright 2008 Television Food Network, G.P. All rights reserved
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