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Tortilla Chips Recipe

Name: Mesita Garden Citys Tortilla Chips Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 count corn tortillas (6-inch); 1 cups vegetable oil (for frying) or olive oil (for baking); 1 tsp kosher salt; 1 cups canned black beans, drained and rinsed; 1 cups grilled corn kernels (from fresh or thawed frozen); 0.25 cups red onion, finely diced; 2 tbsp cilantro, chopped; 1 tbsp fresh lime juice; 0.25 tsp ground cumin; 0.25 tsp salt; 0.125 tsp black pepper; 1 cups roma tomatoes, seeded and diced; 0.25 cups white onion, finely diced; 1 count jalapeño, seeded and minced; 2 tbsp cilantro, chopped; 1 tbsp fresh lime juice; 0.25 tsp salt; 1 cups Chihuahua cheese, shredded; 0.5 cups queso fresco, crumbled; 0.25 cups cotija cheese, crumbled; 0.5 cups sour cream; 0.25 cups Mexican crema or crema Mexicana; 0.25 cups chipotle mayo; 1 cups guacamole; 2 count fresh lime wedges; 0.25 cups pickled jalapeños (optional); 2 tbsp fresh cilantro leaves; 0.25 tsp smoked paprika (optional)

Inspired by Mesita Garden City

Time40m

Serves4

Black Beans, Chihuahua Cheese, Queso Fresco, Crema, Pico De Gallo, Jalapeno, Guacamole, Sour Cream, Grilled Corn, Chipotle Mayo, Queso Cotija, Fresh Lime

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Ingredients

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Tortilla Chips

12 count corn tortillas (6-inch)

1 cups vegetable oil (for frying) or olive oil (for baking)

1 tsp kosher salt

Black Bean & Corn Mix

1 cups canned black beans, drained and rinsed

1 cups grilled corn kernels (from fresh or thawed frozen)

1/4 cups red onion, finely diced

2 tbsp cilantro, chopped

1 tbsp Fresh lime juice

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Pico de Gallo

1 cups roma tomatoes, seeded and diced

1/4 cups white onion, finely diced

1 count jalapeño, seeded and minced

2 tbsp cilantro, chopped

1 tbsp Fresh lime juice

1/4 tsp Celtic sea salt

Cheeses & Toppings

1 cups Chihuahua cheese, shredded

1/2 cups queso fresco, crumbled

1/4 cups cotija cheese, crumbled

1/2 cups Sour cream

1/4 cups Mexican crema or crema Mexicana

1/4 cups chipotle mayo

1 cups Guacamole

2 count fresh lime wedges

Seasonings & Garnishes

1/4 cups pickled jalapeños (optional)

2 tbsp Fresh cilantro leaves

1/4 tsp smoked paprika (optional)

Method

Tortilla Chips

Prepare

Stack tortillas and cut each into 6 wedges (like pizza slices). Pat wedges dry with paper towel to remove surface moisture.

Fry Method

Heat 1 cup vegetable oil in a large heavy skillet or Dutch oven to 350°F (175°C). Fry tortilla wedges in batches without crowding, about 1 to 1.5 minutes per side, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with kosher salt. Let cool.

Baking Alternative

Preheat oven to 400°F (200°C). Toss tortilla wedges lightly with 1 to 2 tbsp oil, spread in a single layer on baking sheets. Bake 8–12 minutes, rotating pans halfway, until crisp and golden. Sprinkle with kosher salt while warm.

Black Bean & Corn Mix

Combine drained black beans, grilled corn, diced red onion, chopped cilantro, lime juice, ground cumin, salt, and black pepper in a bowl. Gently toss to combine. Taste and adjust seasoning. Let rest 10 minutes to marry flavors.

Pico de Gallo

In a small bowl, mix diced tomatoes, white onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir gently and let sit 5–10 minutes for flavors to blend. Adjust jalapeño amount to desired heat.

Cheeses & Toppings

Warm Chihuahua cheese if you want melted cheese on top: preheat broiler or oven to high broil, arrange chips on an ovenproof tray, top with shredded Chihuahua, and broil 1–2 minutes until cheese bubbles. Alternatively, sprinkle Chihuahua over chips and serve without melting.

Arrange chips on a large platter. Spoon black bean & corn mix over chips in an even layer. Scatter pico de gallo across the top. Add dollops of guacamole, sour cream, and crema around the platter. Drizzle chipotle mayo lightly over the chips and toppings.

Crush and sprinkle queso fresco and cotija over the assembled nachos. Garnish with pickled jalapeños (if using), fresh cilantro leaves, and a light dusting of smoked paprika if desired. Serve with lime wedges on the side for squeezing.