Chile-Lime Tortilla Chips

 12  6-i ch corn tortillas

Canola oil cooing spray

2 Tbsp lime juice

1/2 tsp chili powder

1/4 tsp salt

1.  Position oven racks in the middle and lower third of oven; preheat to 375 degrees.

2. Coat both sides of each tortilla with cooking spray and cut into quarters.  Place tortilla wedges in an even layer on 2 large baking sheets.  Combine lime juice and chili powder in a small bowl.  Brush the mixture on each tortilla wedge and sprinkle with salt.

3.  Bake the tortillas, switching the baking sheet halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Tips: Make ahead tip; Store in an airtight container for 1 to 2 days. 

Serves 6

Tortilla Pinwheels

 1 pkg (8 oz) cream cheese, softened

1 cup shredded cheddar cheese

1 cup sour cream

1 can ( 4 oz) chopped ripe olives

1 can (4 oz) chopped green chiles, well drained

1/2 cup chopped green onions

garlic powder, to taste

seasoned salt, to taste

5 flour tortillas ( 10 inches)

1.  Beat cream cheese, cheese and sour cream until blended.  Stir in olives, green chiles, green onions and seasonings.

2.  Spread over tortillas; roll up tightly.  Wrap each in plastic, twisting ends to seal; refrigerate several hours.

3.  Unwrap.  Cut into 1/2 to 3/4 inch slices, using a serrated knife.  If desired, serve with salsa.

Note:  Can make a day ahead.

Tortilla Chicken Pie

12 corn tortillas, 6-inch
2 ½ cups cooked, shredded chicken
1 can (8 oz) chopped green chiles
2 cups salsa
1 ½ cups sour cream and extra for topping
3 cups Monterey Jack cheese, shredded
fresh cilantro
fresh tomatoes

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, ¾ cup chicken, green chiles, salsa, cup sour cream, and cheese; repeat layers. Top with remaining tortillas, salsa, and cheese, Bake until top is browned and bubbling, 30 to 40 minutes.
   
2. Garnish with sour cream, fresh cilantro, and chopped fresh tomatoes.