4 corn tortillas, coarsely chopped
1 1/2 pounds large tomatoes, quartered
1 medium onion, quartered
1/2 cup plus 3 tablespoons vegetable oil
6 garlic cloves, finely chopped
8 cups chicken stock or canned low-salt broth
1/4 cup tomato paste
1 tablespoon chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoon ground chili powder
2 bay leaves
3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide
1 cup diced, cooked chicken
1 avocado, peeled, pitted, diced
1 cup shredded Cheddar cheese
Puree tomatoes and onion in processor until mixture is as smooth as possible. Heat 3 tablespoons vegetable oil in heavy, large saucepan over medium heat. Add chopped tortillas and garlic and saute 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden, about 3 minutes. Transfer to paper towels and drain well.
Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avocado, cheese and sour cream.
Per serving: 572 calories, 30g protein, 38g carbohydrates, 35g fat, 2g dietary fiber
*Source: The Ojai Valley Inn in Ojai, California.
4 8-inch flour tortillas
2 Roma tomatoes, sliced thin
1 cup Mascarpone cheese
1/4 cup cream cheese
8 ounces sliced smoked salmon
1 red onion, sliced thin
Whip mascarpone and cream cheeses together. Layer sliced tomatoes on half of the tortilla. Spread cheese mixture over tomatoes. Lay sliced smoked salmon over cheese mixture. Place sliced onions over salmon and fold over remaining half of tortilla. Cook in light oil until golden brown on both sides.
Cut into 4 sections, arrange on platter and serve with greens.
Per serving: 381 calories, 22g protein, 31g carbohydrates, 19g fat, 2g dietary fiber.
*Source: David Slay of La Veranda, Beverly Hills, California.
8 flour tortillas, cut into thirds and then across into 1/4-inch strips
8 corn tortillas, cut into thirds and then across into 1/4-inch strips
1 cup dried corn bread crumbs
1/3 cup diced roasted red pepper
1 small onion, peeled and diced into 1/4-inch pieces
1-2 jalapeno peppers, finely chopped
1 teaspoon finely chopped fresh sage
1 tablespoon finely chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1 cup chilled chicken broth
1 egg, beaten
salt to taste
grease for pan
In a medium-size skillet, add < inch of oil. Heat over medium-high heat until hot. Add corn tortilla strips, a few at a time and fry until crisp, about 45 seconds. Remove with a slotted spoon and place on a double layer of paper towels to drain.
Combine fried corn tortilla strips with remaining ingredients except salt in a large bowl. Refrigerate for 1 hour, stirring occasionally.
Preheat oven to 325 degrees Fahrenheit. Season dressing with salt. Grease a casserole dish and add dressing. Cover and bake 45 minutes, serve warm.
Per serving: 300 calories, 7g protein, 40g carbohydrates, 15g fat, 2g dietary fiber
* Source: Dean Fearing, The Mansion on Turtle Creek, Dallas, Texas.