Recipe courtesy of The Neelys
Episode: La Vida Memphis
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Salsa:
Chips:

Directions

Add all salsa ingredients to a bowl and toss.

For the chips:

Preheat peanut oil in a deep-fryer to 350 degrees F.

Mix the salt and chipotle powder together in a small bowl.

Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Toasted Corn-Sweet Onion Salad

Recipe courtesy of Sandra Lee

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Recipe courtesy of Bobby Flay

Corn and Tomato Salad with Fresh Oregano

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Vegetable Empanadas in Curry Dough

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Lobster on Blue Corn Pancakes with Red Curry Sauce and Corn Relish

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories