Seeded Tortilla Triangles

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<mx2 source= " MasterCook 5.0 " date= " August 27, 2000 " >

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Seeded Tortilla Triangles

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<RcpE name= " Seeded Tortilla Triangles " author= " Gourmet, August 2000 " >

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* Exported from MasterCook *

 

Seeded 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

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

1/4 cup flax seeds

1/4 cup sesame seeds

1/4 cup poppy seeds

4 10- to 12-inch flour tortillas

1 large egg -- beaten with 2T cold

 

Preheat oven to 350°F.

 

Stir together flax, sesame, and poppy seeds.

 

Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture.

Sprinkle with seeds to coat, then 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. If triangles lose crispness,

recrisp in a 350°F oven about 5 minutes.

 

Source:

" Mary Sue Milliken "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 0:40 "

 

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

 

Per serving: 50 Calories (kcal); 2g Total Fat; (40% calories from fat); 2g

Protein; 6g Carbohydrate; 6mg Cholesterol; 46mg Sodium

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

Other Carbohydrates

 

Serving Ideas : Serve with Charred Tomatillo Guacamole.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

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<Serv qty= " 32 " />

<PrpT elapsed= " 0:15 " />

<CatS>

<CatT>

Hors D & apos;Oeuvres & amp; First Courses

</CatT>

</CatS>

<IngR name= " flax seeds " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " sesame seeds " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " poppy seeds " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " flour tortillas " unit= " 10- to 12-inch " qty= " 4 " ></IngR>

<IngR name= " egg " unit= " large " qty= " 1 " >

<IPrp>

beaten with 2T cold water and 1t salt

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 350°F.

</DirT>

<DirT>

Stir together flax, sesame, and poppy seeds.

</DirT>

<DirT>

Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture.

Sprinkle with seeds to coat, then cut each tortilla into

long thin triangles with a sharp knife.

</DirT>

<DirT>

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.

</DirT>

<DirT>

Cooks & apos; note: Triangles may be made 1 day ahead and kept in an airtight

container at room temperature. If triangles lose

crispness, recrisp in a 350°F oven about 5 minutes.

</DirT>

</DirS>

<Srce>

Mary Sue Milliken

</Srce>

<AltS label= " Formatted by " source= " KES on 8/10/00 " />

<CpyR>

2000 Conde Nast Publications Inc.

</CpyR>

<TTim elapsed= " 0:40 " />

<SrvI>Serve with Charred Tomatillo Guacamole.

</SrvI>

</RcpE></mx2>