Salsa and Tortilla Chips
10min
5min
4
385
Chef's Note
For a time-saving shortcut, you can use store-bought tortilla chips instead of making your own. Just be sure to adjust the nutrition information accordingly. The homemade version has less sodium and fat than most commercial options.
Tags
Ingredients
12 each corn tortillas
2 tablespoons vegetable oil
1 teaspoon salt
4 large ripe tomatoes
1/2 medium red onion
1 small jalapeño pepper
1 whole lime
1/4 cup cilantro
2 cups canned black beans
2 cups shredded chicken breast (cooked)
1 cup shredded cheddar cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut each corn tortilla into 6 triangular pieces.
- 3
Place tortilla pieces on baking sheets in a single layer, brush with 2 tablespoons vegetable oil, and sprinkle with 1/2 teaspoon salt.
- 4
Bake for 5-7 minutes until crisp and lightly golden. Remove and let cool.
- 5
While chips are baking, dice 4 large tomatoes, 1/2 medium red onion, and 1 small jalapeño (remove seeds for less heat).
- 6
Chop 1/4 cup fresh cilantro and juice 1 lime.
- 7
In a bowl, combine diced tomatoes, onion, jalapeño, and cilantro. Add lime juice and remaining 1/2 teaspoon salt. Mix well.
- 8
Drain and rinse 2 cups black beans and add to a separate serving bowl.
- 9
Place 2 cups shredded chicken in another serving bowl.
- 10
Arrange tortilla chips on a large platter with the salsa, black beans, shredded chicken, and 1 cup shredded cheddar cheese for a build-your-own nacho bar.
Nutrition Information (per serving)
385
24g
43g
13g
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