This recipe reduces the fat compared to fried chips but still provides for a nice tasty tortilla chip. Tortillas can be cut into wedges for dipping or in strips for use in tortilla soup or chilaquiles.
Pecans, pine nuts, pepitas, and pistachios toasted and flavored with chipotle powder and sea salt. Recipe by Sunset Magazine. This is similar to an unground version of Chilatas.
These almonds are easy to make for a get-together – serve them warm.
Chilaca chiles are mild dark green chiles. In this recipe the chiles are charred then torn into thin strips and blended with the rest of the ingredients and left to sit for 30 minutes. Cream and cheese is added to the chiles. This can be eaten as snack or as a side dish to chicken or fish. No cooking required!