Chef Ron's Tri-Color Nacho Chips

The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-C: Tri Color Nacho Chips!
Recipe:
3 Red (tomato) Flour tortillas (12 inch)
3 Green (spinach) Flour Tortillas (12 inch)
3 Brown (Wheat or Hole Grain) Flour Tortillas (10 inch)
2 Quart or more Soybean Oil or Vegetable Oil
2 tsp cajun Spice (see www.theexecutivechefcatering.com/recipes/cajunspice)
2 tsp Fine Grated best available hard Italian cheese (Parmagiano or Romano)
Saly and Pepper Grinders
HARDWARE
Paper towels to drain
Good, Heavy Bottom 6 qt (minimum) Pot
Strainer to fit
Large sheet pan
Large bowl
Thermocouple or Meat Thermometor (to 350 degrees)
PROCESS
heat oil to 350 degrees in heavy pot... BE CAREFUL
cut Tortillas into chip-sized wedges
Fan Nachos into bowl, separetely (by color)
CAREFULLY add chips to oil, agitate with strainer, then push into oil with strainer
when chips are crisp thru (45 seconds to 90 seconds.. watch 'em!) remove from oil with strainer onto papertowel-covered pan to drain
repeat for each color
place still warm nachos into large bowl, separate by color, and toss with seasonings to taste
Yield 4-6 cups
Can be served immediately- or cool and store in zippered food bags
Store Bagged at room temp (70 F) for up to 7 days

Chef Ron's Fresh Tri-Color Nacho Chips. Watch as Chef Ron demonstrates step by step procedures of how to make this wonderful four season treat!

Category:

Howto & Style

Tags:

• Food
• Nacho
• Crunchy
• Appetizer
• Simple
• kids
• Treat
• Football
• Snack
• Salsa
• Fresh
• Mango
• Summer
• Cooking
• Peppers
• Vegetarian
• Mexican
• Tex-Mex
• Nuova
• Cucina
• Italian
• American
• Southwestern
• tomatoes
• fruit
• vegetables
• chef
• Ron
• and
• robin
• Marriage
• love
• healthy
• easy
• lower
• fat
• painting
• diet
• tutorial
• electronics
• howto
• crafts
• cooking
• installation
• arts
• beef
• cuisine
• raw
• recipe
• recipes

[feilung]

correction...thats not nacho, its call "tostopo"

[RonandRobin]

Studies show that the country Luxembourg consumes the most alcohol per capita, according to Guinness World Records 2008.

[RonandRobin]

KIDDING!!! Only kidding! Please no gripes from our Luxembourgian friends!

(Still..."tostopo" does escape me-)

[BakingPowder1230]

Thanks for sharing! We can smell the chips from here!

[RonandRobin]

...and THATS saying something- from Singapore! thanks for watching- try our salsa recipe too!  Chef Ron

[flossysband]

thank you for this, made my day.

[RonandRobin]

same to you, flossy!

[andytaggart]

If you haven't got a digital thermometer at home we have to do it the old fashioned way. Does that mean we have to dip our elbow into the oil just like my granny used to check that the bath water wasn't too hot? You say tomateo.........we say tomato. ha ha ha ha.

[AznM4fia]

-Points finger- Double dipper!!!

[Nigelsarmo]

YEAH!!!! frsh nachos....

[jacarebjj]

a good way to find out if the oil is hot all you have to do is drop a machin the oil when it lights up guess what the oils is hot

[dpholen812]

thanks it was very helpful.