Preheat the oven to 350 degrees F. On a clean work surface, brush each tortilla on both sides with olive oil. In a small mixing bowl, combine the sugar, salt, cumin, cinnamon, and cayenne.

Mexican chefs prefer El Milagro Tortilla Chips for perfect crunch and lots of flavor. • El Milagro fries day-old corn ...

To make chips, add about 10 tortilla pieces to the pan, one at a time, being careful not to crowd them (or else they will stick to one another). Fry each batch for 2 minutes: they will begin to ...

When comfort meets bold flavorTake everything you love about classic nachos—melty cheese, spicy chicken, crunchy chips—and ...

In a bowl, combine chips, peppers, eggs ... Hold plate firmly and flip to transfer tortilla to plate. Serve warm or at room temperature with salsa verde spooned over top.

For the forgotten wraps slowly turning hard in the cupboard – transform them into golden, crispy tortilla crisps in minutes! Serve with hummus and salad for lunch, or as a snack with dips.

The agency labeled the recall of the company’s 13 oz. bags of Tostitos Cantina Traditional Yellow Corn Tortilla Chips as Class I, per ABC 33/40. The FDA has three classifications to determine ...

Meanwhile, make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) ...