ADVERTISEMENT
- Real Recipes from Real People -

ISO: Uses for broken tortilla chips

Misc.
I have a small bag of broken tortilla chips. Before they go bad, I would like to eat them or cook with them. I once made a tortilla casserole or tamale pie that called for using broken tortilla chips in the bottom (like a crust) but now that I have the tortillas I can't find the recipe. Does anyone out there have something similar? I would love it! Thanks in advance.
MsgID: 006927
Shared by: Risa G.
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Anise, Pine Nut and Golden Currant Biscotti
  • ANISE, PINE NUT AND GOLDEN CURRANT BISCOTTI 2 sticks (1 cup) unsalted butter, at room temperature 1 1/2 cups sugar 4 large eggs, at room temperature 4 cups flour 1/2 teaspoon kosher salt 1 cup pine nuts Zest of 1 oran...
  • Date-Nut English Muffins (1980)
  • DATE-NUT ENGLISH MUFFINS 1 tablespoon sugar 1 teaspoon salt 2 packages active dry yeast about 4 cups all-purpose flour, divided use 1 1/2 cups water butter or margarine 1 cup pitted dates, diced 1/2 cup California wal...
  • White French Dressing (similiar Ohio Restaurant version)
  • WHITE FRENCH DRESSING Q.: I really like the ''White French'' dressing that some of the restaurants serve. Do you happen to have or could you possibly find the recipe? — J.H., Silver Lake A.: White French dressing is ...
  • Cabbage with Sour Cream Parsley Sauce (Sealtest, 1940)
  • CABBAGE WITH SOUR CREAM PARSLEY SAUCE 1 medium cabbage 1 1/2 tablespoons flour 1 cup thick sour cream 2 teaspoons vinegar 1/2 teaspoon sugar 1/2 to 3/4 teaspoon salt Few grains pepper 2 tablespoons chopped parsley Cu...
  • Strawberry, Shrimp and Feta Salad
  • STRAWBERRY, SHRIMP AND FETA SALAD FOR THE SALAD: 1/3 cup thinly sliced red onion 3/4 pound peeled and deveined raw shrimp (see note) 2 cups (about 10 ounces) fresh strawberries, stemmed and...
ADVERTISEMENT
  • Laredo Broil (using round steak)
  • LAREDO BROIL "An overnight marinade tenderizes and flavors this less expensive cut." 2 1/2 to 3 pounds boneless round or top-round steak, cut about 2 inches thick FOR THE MARINADE: 1 1/2 cups red...
  • Mexican Polenta Pie (meatless)
  • MEXICAN POLENTA PIE 2 tablespoons safflower or canola oil 1 small onion, coarsely chopped 8 ounces mushrooms, thinly sliced 1 teaspoon cumin seed (or powdered cumin) 1 teaspoon chili powder 1/4 teaspoon crushed red pe...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Uses for broken tortilla chips
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!