Cantina Trio & Chips Recipe
Charred tomato salsa, guacamole & homemade queso served with chili lime salted corn tortilla chips
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Ingredients
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Chips
Charred Tomato Salsa
Guacamole
Homemade Queso
Method
Chips
Prepare the Tortillas
Cut the corn tortillas into triangles.
Fry the Chips
In a large skillet, heat vegetable oil over medium heat. Fry the tortilla triangles in batches until golden and crispy. Remove and drain on a paper towel.
Season the Chips
In a large bowl, combine the fried tortilla chips with chili powder, lime juice, and salt. Toss well to coat.
Charred Tomato Salsa
Blend the Salsa
Remove the charred vegetables and let them cool slightly. Place in a blender with cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
Guacamole
Homemade Queso
Melt the Cheeses
In a saucepan over medium heat, combine Velveeta cheese, cream cheese, and milk. Stir until melted and smooth.
Add Flavor
Stir in salsa, chili powder, and diced jalapeños. Continue cooking until heated through. Adjust seasoning if necessary.
