Feast your taste buds on the tantalizing flavors of homemade Pepper Jack Tortilla Chips, a culinary symphony of crispy crunch and savory spice. These delectable chips are meticulously crafted using simple, wholesome ingredients, ensuring a delightful snacking experience.
With three enticing variations – Classic, Zesty Ranch, and Spicy Salsa – these Pepper Jack Tortilla Chips cater to a range of palates. The Classic recipe offers a timeless blend of sharp Pepper Jack cheese and zesty seasonings, while the Zesty Ranch variation tantalizes with its creamy, tangy ranch dressing. For those who crave a fiery kick, the Spicy Salsa recipe delivers a vibrant blend of fresh salsa and fiery spices.
These Pepper Jack Tortilla Chips are not just any ordinary snack; they are a culinary journey that promises to elevate your taste buds to new heights. Whether you enjoy them as a standalone treat, pair them with your favorite dips and spreads, or incorporate them into your culinary creations, these chips are guaranteed to leave a lasting impression.
So, embark on this culinary adventure and discover the irresistible charm of homemade Pepper Jack Tortilla Chips. With their perfect balance of flavors and textures, these chips are sure to become a staple in your snacking repertoire.
MEXICAN TACO MEATLOAF
My Mexican grandmother would use leftover corn tortilla chips in our meatloaf and everyone loved it! They all wanted seconds along with the recipe. A delicious Mexican-American comfort food.
Provided by Camille
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
- Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
- Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
- Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 7.1 g, Cholesterol 120.2 mg, Fat 16.6 g, Fiber 0.3 g, Protein 21.6 g, SaturatedFat 6.9 g, Sodium 468.4 mg, Sugar 1.8 g
NACHO SCOOPS
Serve your clan a big ol' platter of these fun and crazy-tasty nacho bites as you cheer for your team. You'll score big with tortilla chips filled with creamy, spicy cheese and beef! -Raine Gottess, Coconut Creek, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.
Nutrition Facts :
EGG AND TORTILLA CHIP BAKE
Tortilla chips and eggs are baked with pepper jack cheese, mild green chiles and fresh cilantro for an eye-opening breakfast casserole.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish.
- Whisk together the milk, ancho chile powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.
SHRIMP AND PEPPER JACK GRITS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt. Slowly whisk in the grits. Reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes. Whisk in 1 tablespoon butter and the cheese until melted. Season with salt. Set aside and cover to keep warm.
- Meanwhile, season the shrimp with salt and the cayenne. Heat a large nonstick skillet over medium high heat; add 1 tablespoon butter. Add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side. Remove to a plate.
- Add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the tomato and cook until the pieces just start softening, about 1 minute.
- Return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter. Cook, tossing to coat, about 1 minute. Season with salt. Top each serving of grits with the shrimp and scallion greens.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 148 milligrams, Sodium 957 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 21 grams, Sugar 3 grams
TORTILLA CHIP & PEPPER JACK CRUSTED CHICKEN WITH AVOCADO & JALAPENO RANCH RECIPE - (4.1/5)
Provided by XrayKim
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees. Put about half of the bag of chips into the food processor and blend. You should have 2-3 C crushed chips. (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together. Whisk together the mayo, garlic powder, chili powder, cumin, and lime juice. Dredge the chicken breasts into the mayo and then into the chip mixture, pressing down to make sure it's all coated. (Here's where you may need to grind extra chips for coating if you run out.) When all the chicken is coated, put it in the oven and bake for about 25-30 minutes or until the chicken is done all the way through and the chips are crispy. Blend the sauce ingredients together in a food processor and serve over the chicken.
PEPPER JACK CHEESE STICKS
"If you see a group of people huddled around an appetizer table, it's probably because they're feasting on these fun snacks," writes field editor Darlene Brenden of Salem, Oregon. "The cornflakes give them a crisp coating, and the soft creamy center has just enough kick to liven up any party."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut cheese into 2-3/4x1/2-in. sticks. Place the flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour; dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole.
Nutrition Facts :
PRETZEL PEPPER JACK CHEESE STICKS
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Freeze the cheese sticks for at least 30 minutes.
- Heat the oil to 350 degrees F in a deep, heavy pot.
- Set up a breading station with the flour and a pinch of salt and pepper in one pie pan; the beaten eggs in a second; and the pretzel crumbs in a third.
- Dip each cheese stick in the flour, then in the egg wash, and then in the pretzels.
- Carefully add the breaded cheese sticks to the hot oil and fry until dark golden brown all over, about 1 minute per side. Drain on a paper-towel-lined plate and immediately sprinkle with salt. Serve with salsa.
PEPPER JACK CHEESE STICKS
I like these cheese sticks because they are crisp and the creamy filling gives them a little kick. A great appetizer.
Provided by CookingONTheSide
Categories Cheese
Time 35m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Cut cheese into 2 3/4-inch by 1/2-inch sticks.
- Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes.
- In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels.
- Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired.
Nutrition Facts : Calories 119.4, Fat 5.2, SaturatedFat 3.1, Cholesterol 34.6, Sodium 108.5, Carbohydrate 12.1, Fiber 0.4, Sugar 0.4, Protein 5.8
MY FAVORITE MEXICAN CASSEROLE
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.
Categories Bean Cheese Chicken Tomato Bake Kid-Friendly Quick & Easy Buffet Casserole/Gratin Corn Cilantro Tortillas Parade Small Plates
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
- 2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
- 3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
- 4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.
CHILI JACK TORTILLA CHIPS
Categories Cheese Bake Quick & Easy Spice Gourmet
Yield Makes about 1/2 pound
Number Of Ingredients 6
Steps:
- Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the orégano, sprinkle the mixture over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pizza wheel or sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400°F. oven for 12 to 15 minutes, or until they are golden and crisp.
Tips:
- Choose ripe avocados for a creamy guacamole. If your avocados are not ripe, you can place them in a paper bag with an apple or banana for a few days to speed up the ripening process.
- Use fresh lime juice for the guacamole. Bottled lime juice will not have the same flavor.
- Season the guacamole to taste. You may need to add more salt, pepper, or lime juice, depending on your preference.
- If you are making the guacamole ahead of time, store it in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, bring it to room temperature for about 30 minutes before serving.
- Top your nachos with your favorite toppings. Some popular toppings include shredded cheese, sour cream, salsa, and pico de gallo.
- Enjoy your nachos immediately! They are best when served hot and fresh.
Conclusion:
These pepper jack tortilla chips are the perfect party snack or game day appetizer. They are easy to make and can be customized with your favorite toppings. So next time you are looking for a delicious and easy snack, give these pepper jack tortilla chips a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love