Make It A Deluxe Recipe

Time15m

Serves8

Includes: Large bag of chips • 1/2 pint of salsa • 1/2 pint of hot sauce • 15 plates & rolled cutlery for an additional charge.

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Ingredients

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1
Open & Fluff
Open the large bag of tortilla chips just before serving to keep them crisp. If transferring to a serving bowl or tray, gently pour chips into a large, shallow bowl or tray and fluff to create an even mound for easy grabbing.
2
If transporting, keep the chips sealed until arrival and then transfer to serving containers on site to avoid breakage and sogginess.

3
Portioning
Each 1/2 pint container equals approximately 240 ml. Keep salsa and hot sauce in their sealed containers until serving. If desired, transfer to small serving bowls (200–300 ml capacity) and place spoons for easy scooping.
4
Garnish
If using optional cilantro, sprinkle 2 tablespoons over the salsa bowl right before serving to add freshness. Arrange lime wedges around the bowls so guests can squeeze fresh lime into salsa or on chips.
5
If offering queso/cheese dip, warm it to serving temperature (see warming note) and place it in a heatproof bowl or small slow cooker set to low to keep it melted.

6
Place the 15 disposable plates and 15 rolled cutlery sets in an accessible location near the chips and dips so guests can grab them as needed. If plates/cutlery are an additional charge, mark or set them separately for easy pickup at point of sale.
7
Arrange serving area so chips, salsa, hot sauce, and any optional dips are grouped together. Keep napkins and trash receptacle nearby.

8
Keep salsa and hot sauce chilled (refrigerated) until 30 minutes before serving. If transporting, pack chilled containers in an insulated cooler with ice packs. Do not store salsa directly on ice; keep containers above ice packs to avoid dilution.
9
Keep chips in a cool, dry place and sealed until ready to serve to maintain crispness. Avoid placing hot dip directly on chips to prevent sogginess.