Bayfront Heart Center

Businesses with Heart

 “Heart-y” Recipes

Text Box: Homemade Corn Tortilla Chips & Fresh, Chunky Salsa Yield: 8 servings 10 5-inch corn tortillas 1 14.5 ounce can chopped tomatoes ½ cup chopped green or yellow bell pepper 2 green onions, sliced 2 tablespoons snipped fresh cilantro 1 tablespoon white wine vinegar ½ teaspoon ground cumin ½ teaspoon bottled minced garlic Few dashes bottled red hot pepper sauce
Text Box: 1. Preheat oven to 400 F. Bake tortillas for 8 to 10 minutes, or until crisp. 2. In a bowl stir together all remaining ingredients. 3. Serve with chips. Tip: Place 3 or 4 tortillas in a stack and cut them into 4 wedges. Repeat with remaining tortillas, making 40 wedges total. Arrange wedges in a single layer on baking sheets.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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