Chile-lime Tortilla Triangles

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Chili-lime Tortilla Triangles

 

Recipe By :Gourmet, August 2000

Serving Size : 32 Preparation Time :0:15

Categories : Hors D'Oeuvres & First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoon paprika

1 teaspoon Mexican achiote paste -- (annatto)

1/4 teaspoon cayenne

1 teaspoon salt

3 tablespoons fresh lime juice

1/3 cup vegetable oil

4 10-to 12-inch flour tortillas

 

Preheat oven to 350°F.

 

Stir together paprika, achiote, cayenne salt, lime juice, and oil

 

Put 1 tortilla on each of 2 baking sheets and brush with oil mixture. Cut each

tortilla into long thin triangles with a sharp

knife.

 

Bake in upper and lower thirds of oven, switching position of sheets halfway

through baking, until crisp and lightly golden, 15 to

20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2

tortillas.

 

Cooks' note: Triangles may be made 1 day ahead and kept in an airtight container

at room temperature.

 

Source:

" Mary Sue Milliken "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 0:40 "

 

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Per serving: 50 Calories (kcal); 3g Total Fat; (51% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 113mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 26648 0 0 0 0 0