Oxmoor House
Yield
8 servings (serving size: 6 chips, 1 1/2 tablespoons cheese mixture, and about 1/4 cup salsa)

When you're tired of the same ol' queso and chips, try these smoky adobo chips with some warm goat cheese and a zesty cilantro salsa.

How to Make It

Step 1

To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.

Step 2

Preheat oven to 375°.

Step 3

To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° for 15 minutes; turn wedges. Bake an additional 10 minutes.

Step 4

Reduce oven temperature to 350°.

Step 5

To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm.

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