Chips can make or break a meal. We all know everyone fills up on chips before they even get to the main entree. So why waste the calories on fattening, unsatisfying chips? T.W.O. Has the perfect recipe for you to “wow” you guests on the next taco night! Grab you salsa and guacamole because these homemade chips are sure to be a crowd pleaser!!
-1 package corn tortilla chips
– 2 tablespoon olive oil
– 2 tablespoon cayenne pepper
1. Preheat oven to 400
2. Cut tortillas into triangles. Place on a foil lined baking sheet.
3. Brush with olive oil and season with cayenne pepper and salt.
4. Place in the oven for about 15-20 minutes. The “chips” will become brown, but don’t over cook.
5. Remove from oven and let cool for 10 minutes. They will harden as they cool, but serve warm for bet results.
Four months ago, T.W.O. traveled to Spain and enjoyed pintxos daily. We felt nostalgic this past week and decided to re-create one of our favorite pintxos we had in Madrid- stuffed piquillo peppers! We ordered them at Lateral the first night in Madrid and loved them so much, we ordered them again on our last night of the trip! This pintxos dish is a great appetizer to serve at your next dinner party and can be prepared ahead of time so you can enjoy socializing with guests. Ole!
-1 can of piquillo peppers
-0.5 lb ground beef or turkey
-1/2 cup of goat cheese*
-1 cup of Roasted Tomato & Red Pepper Soup**
-1/4 cup of Greek yogurt
*T.W.O. has also used cream cheese, which makes for a creamier mixture
**T.W.O. would suggest Trader Joe’s Roasted Tomato & Red Pepper Soup
Preheat oven to 350°F. In a sauté pan, begin cooking the meat over medium heat. Season with salt, garlic powder, pepper and chili powder.
While meat is cooking, take the peppers out of the jar and separate. Pour the soup into a sauce pan and heat up. Add the Greek yogurt and reduce heat to low.
Once the meat is cooked, drain some of the grease. Don’t drain all of it for you don’t want the meat to be dry.
While the meat is still hot, add in your goat cheese or cream cheese and mix. Stuff the peppers individually with the meat and place into a Pyrex.
Once all the peppers are stuffed, pour the soup mixture over the peppers.
Place into oven and bake for about 30 minutes. Allow the peppers to sit for about 3-5 minutes before serving. Then it is time to enjoy some pintxos!!