Tortilla Toasts with Salsa-Marinated Mexican Caviar
These simple, quick-to-prepare toasts have rich flavor and are enhanced with a sprinkle of your favorite “hot stuff.” Save 25 calories of retained fat on average per tortilla or 6 calories per chip by baking instead of frying tortillas for dippers. Increase the flavor by spritzing with water containing a hint of oil (you can do this with a spritzer you fill yourself). Add seasoning mixes if desired to enhance the flavor. Chile is always good with a sprinkle of fresh lime juice.
4 to 8 servings
Preparation Time10 min
Preparation Time - Text10 minutes
Total Timeunder 15 minutes
OccasionCocktail Party, game day
Recipe Coursehors d'oeuvre
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturehot & spicy, light
Type of Dishdip/spread
- 8 corn tortillas (6-inch size)
- Dust of your choice, such as Southwest seasoning salt or rub, ground pure red or green chile, dry southwestern salad dressing, or dip mix
- 1 cup garbanzos, well-drained
- ½ cup salsa, any type
- ½ lime, juiced
- 2 tablespoons cilantro, coarsely chopped
Preheat the oven to 425 degrees F. Place the tortillas on a cutting board and cut them into 4 or 6 pieces. Arrange evenly on 1 large or 2 medium baking sheets. Dip your fingertips into a small bowl of water and sprinkle the tortillas or spray with a mister. Place the tortillas in the oven and bake for 5 minutes longer. Remove from the oven and lightly sprinkle with whatever seasoning you wish, or shake the pieces in a bag containing the seasoning. These chips are best served warm. Freeze any remaining for reheating and serving later.
Meanwhile, prepare the “caviar” by combining the garbanzos with the salsa and lime juice. Taste and adjust the seasonings. Stir in most of the cilantro, reserving some for garnish. Serve in a bowl on a platter with the Tortilla Toasts encircling the bowl. Top the “caviar” with the reserved cilantro.
2006 Jane Butel