Homemade Flour Tortilla Chips
Ingredients
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Decasa flour tortillas
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oil for frying - I typically use vegetable or canola, just depending on what I have in the pantry
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salt to season
Instructions
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Pour enough oil into the bottom of a deep skillet to cover the bottom up to about an inch deep. Heat the oil over medium to medium-high heat.
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Using a sharp knife or pizza cutter, cut the Decasa flour tortillas into 8 triangles.
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Carefully drop the triangles into the hot oil. Fry until golden & then flip and continue cooking until golden brown on both sides.
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Using a slotted spoon or tongs, remove the chips from the frying pan & place on a paper towel lined plate to drain & cool. Immediately season with salt.
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Serve with your favorite salsa or dip. Store in an airtight container.
CHICKEN FAJITA QUESADILLAS
Ingredients
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2 tbsp olive oil
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2 tbsp fajita mix
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3 chicken breasts, boneless and skinless
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1 red bell pepper
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1 green bell pepper
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2 onions
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1 cup Tex Mex cheese (or cheddar cheese)
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salsa
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sour cream
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8 Decasa tortillas
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2 tbsp butter
Instructions
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Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
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Add a tbsp of the fajita mix to the chicken breast and mix well.
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In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
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Remove chicken from skillet, and wipe the skillet clean.
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Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
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In a clean skillet, add a bit of the butter and melt. Add a Decasa tortilla and move it around until it's buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another Decasa tortilla on top and pat it down.
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Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining Decasa tortillas. Serve this with some sour cream and salsa.
Strawberry Cheesecake Chimichangas
Ingredients
1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) Decasa flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying
Equipment: toothpicks; deep-fry thermometer
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the Decasa tortillas, slathering each portion in the lower third of each Decasa tortilla. Next, fold the two sides of each Decasa tortilla toward the center and then roll the Decasa tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining Decasa tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.