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Article: Cooking With Tortilla Chips
- Article from:
- Southern Living
- Article date:
- July 1, 2009
- Author:
CopyrightCopyright Southern Progress Corporation Jul 2009. Provided by ProQuest LLC. (Hide copyright information)
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For the crunchiest coating ever
Tortilla chips are our Test Kitchen's go-to coating when baking or frying. They turn a gorgeous brown when cooked and create a crisp crust that won't get soggy. Plus, it's great way to make use of the crumbs in bottom of the bag. (And let's be honest, you've always wondered what to do with those crumbs, right?) Assistant Test Kitchen Director Rebecca Kracke whipped up some amazing recipes.
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Crispy Eggplant With Tomatoes and Mozzarella
MAKES 8 SERVINGS; PREP: 20 MIN., COOK: 8 MIN. PER BATCH
Use smaller eggplants, which are less bitter. Look for eggplants with a small, round dimple versus the deep, long groove in the bottom.
3 large eggs
3 medium ...