For the second day of Buffet On Table, with the combo Dishes being Tortilla chips with Tomato Salsa & Cheese Dip from Mexico. I love Mexican Cuisine. Maybe because it's spicy and hot like our Indian Cuisines. However more because the cuisine has some very interesting snacks and bits like these Tortilla Chips served with cheesy dips and Salsas.
I have been wanting to make these Tortilla Chips forever now! So many themes went by and each time something or the other came up. Even the last time when I selected to challenge with Tortilla Based dishes, the choices were many. Still, I had wanted to make these simple and addictive chips. Then I realized that I could make it for the Buffet and left it at that.
Somehow until the last moment, I didn't end up making these chips. I even wanted to go all the way and bake these. Then I realized that I must first enjoy the deep fried version, then move on to low cal options. As one might know about me, I am not too much into low cal dishes or avoid deep fried dishes for my kids. I refrain from eating, but don't want them to be deprived of that fun.
Of course, I teach them about moderation and how to eat properly. All that again depends on how receptive they are to listen to my Gyan, when they binged on so much fun!
Coming to the tortilla chip, it is a snack made from corn tortillas, which are cut into wedges and then fried or baked. One can bake with any flatbread, in fact with our own chapatis too. The moment I announced that I was going to make some finger food with some dips, I was not left in peace.
I had to make these right away and it was also one of the reasons why I opted to deep fry these right away. I wasn't ready to experiment with baking these in Microwave will result in crispy chips or chewy chips. That's for next time.
I served these with a choice of Tomato Salsa and an easy Cheese dip.
This combo was inspired by this idea
If you noticed a red mark on the cheese dip, that was because Konda was so impatient for me to finish my shoot, and not seeing that I was still at it, started dipping it. I immediately felt that it made a great click as well. So you see the below two clicks posed by Konda herself.
Boys enjoyed the munch on their own and were not keen on the sauce. However, Konda was over the moon dipping into both.
The traditional way of serving these tortilla chips is either as nachos with cheddar cheese and jalapenos or with some tangy tomato salsa, sour cream, and guacamole. Since I am yet to try guacamole, I simply made the other two.
The fried Tortilla chips stay crispy for over a week or two when stored in an airtight container.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56