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Tortilla Bowls and Salsa
Timeless Snacks & Starters
Prep time:
30 minutesCook time:
3 minutes“Crunchy tortillas bowls make a great edible presentation for this light and refreshing mango salsa. ”
Ingredients
Serves 8
- FOR THE MANGO SALSA
- 1 medium green bell pepper, coarsely chopped (about 1 cup)
- 1 medium red bell pepper, coarsely chopped (about 1 cup)
- 1 small onion, coarsely chopped (about 1/2 cup)
- 1 ripe, firm mango, peeled and coarsely chopped
- 1 tablespoon chopped jalapeno pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- assorted tortilla chips
- FOR THE TORTILLA BOWLS
- vegetable oil
- 4 10-inch flour tortillas
- SPECIAL AIDS
- deep-fat thermometer
- 2 ladles
- tongs
Directions
1
Making the Salsa: In a medium bowl, combine red and green bell peppers, onion, mango, jalapeño pepper, cilantro, vinegar, oil, salt and pepper. Toss gently to combine. Let mixture stand at room temperature for 30 minutes.
2
Making the Tortilla Bowls: In a large saucepan set over medium heat, bring 2 inches of oil to 370°F. on a deep-fat thermometer.
3
Fold edges of tortilla and fit inside one of the ladles.
4
Holding tortilla in place with a second ladle and fry in oil until golden, about 3 minutes. Remove ladles.
5
Using tongs, remove bowl. Place on a paper-towel lined plate to drain. Repeat with remaining tortillas.
6
Spoon mango salsa into tortilla bowls. Place bowls on a serving platter and serve with tortilla chips.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
To easily cube the mango, cut mango in half. Score each half into small cubes with a sharp paring knife—cutting just to the skin, but not all the way through. Using gentle pressure, turn the mango half inside out to “pop” the cut pieces away from the pit. Finish cutting the cubes away from the skin. Repeat with remaining half of mango.
Variations
Variations
Make the crunchy tortilla bowls for a Mexican dinner. Spoon chili into the bowls and serve sprinkled with Cheddar cheese and fresh cilantro. Make extra tortilla bowls and fill with condiments, such as sour cream and grated Monterey Jack cheese.
Tortilla Tip
Tortilla Tip
Make homemade chips using leftover tortillas. Brush tortillas with olive oil and season with salt, pepper or chili powder. Stack tortillas and cut into wedges. Arrange the wedges in a single layer on a lightly oiled baking sheet and bake at 350°F until crisp, about 5-10 minutes.
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