1 1/2 lbs plum tomatoes seeded, roasted and chopped
2 tbsp red onion, dicedfine
4 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp sea salt
1/4 to 1/2 tsp ground chipotle or cayenne pepper to taste
pinch of sugar
Instructions
Crisps-
Preheat the oven to 400ºF.
Brush the tortillas generously with olive oil on both sides and
arrange them on baking sheets in a single layer. Sprinkle with
sea salt. Dust them with garlic powder, to taste; then sprinkle on
the Parmesan and dried basil.
Bake until crisp and slightly golden around the edges, about 7 to
10 minutes. Allow the tortillas to cool a bit. Using a pizza cutter,
slice the tortillas into triangles and arrange the crisps around a
bowl of Roasted Tomato Salsa
Salsa-
Combine the salsa ingredients in a bowl, cover and chill for an
hour.
Taste for seasoning adjustments. Cover and keep chilled for up
to 4 days- if it lasts that long.
You can also add any of the following, if your little heart desires-
Finely chopped yellow or green bell peppers
Roasted corn kernels
Chopped jalapeños
Rinsed canned black beans
Originally Submitted
6/7/2012
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