| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
New Mexico chile; powdered, mild |
| 3 |
c |
Peanut oil |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Toasted pine nuts |
INSTRUCTIONS
Put the chile powder in a mixing bowl.
Heat the oil for deep frying to 375F.
Take the tortillas and sprinkle them with the lime juice. Slice the
tortillas into thin strips, about 1/8 x 2 inches. Deep fry the tortilla
strips until they are lightly brown and crisp. Remove and drain on paper
towels.
Put tortilla strips in mixing bowl with the salt and pine nuts and mix
well.
Use this as a topping on grilled fish, such as swordfish.
Converted by MM_Buster v2.0l.
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