Baked Tortilla Chips with 7-layer Dip

As of right now we are in Day 2 of the 2nd week of “adverse weather conditions” – which means that we are all at home again. The children are home from school, no extra-curricular activities to rush off to, no cooking classes to teach or buses to catch. This comes directly after we spent a week shut in doors with the stomach flu. Kai is spending his free time working on magic tricks and JP is writing a story.  I’m borderline obsessed with the iPhone game “Wordscapes” and may finally finish needle felting the garland I started back in July. I’ve appreciated the opportunity to step back and think. Flexibility is not always my strong suit so it’s good to flex that muscle.

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As you know, I love cookies, candy and holidays. Yet, sometimes its nice to celebrate without relying solely on sugar and chocolate (though we will have plenty of that as well), which is partly why I love this recipe so much. The heart chips and dip are festive and delicious, while also being useful as a lunch or snack. Win win!

This layered dip is so easy! I like that the bean layer is extra thick and the red peppers add a welcome crunch and sweetness to keep it all in balance. Most 7 layer dip recipes use taco seasoning but I know I didn’t miss it here. Of course, the heart chips steal the show. Tortilla chips are a staple around our house and I could’ve definitely used them but those hearts are too cute!

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This baked tortilla chips and 7 layer dip recipe was a great project to do with my bored children as well. They had fun cutting out the shapes, brushing them with olive oil and sprinkling the sea salt on top. A quick bake in the oven and snack was ready to go. Now I just need to decide on our Valentine’s Day dessert.

Baked Tortilla Chip Hearts

I find that flour tortillas work best for baking. Corn tortillas seem to turn out a little more tough and chewy where flour tortillas turn crisp. To cut the shapes, press firmly and wiggle the cookie cutter so that the tortilla is cut all the way through.

Using a small and medium cookie cutter, I was able to get ten heart shaped cut outs from one tortilla.

Feel free to double or triple this depending on how many people need feeding.

Serves 1-2

Ingredients:

  • 1 large burrito sized flour tortilla
  • 1 tablespoon olive Oil
  • 2 teaspoons flake sea salt

Directions:

Cover baking sheet with parchment paper. Heat oven to 350 degrees. Cut shapes out of flour tortilla and set on baking sheet. Use a pastry brush to lightly coat with oil and then sprinkle with flake salt. Bake for 8-10 minutes or until tortilla is crisp, puffy and slightly golden along the edges. Let cool before eating. Best eaten the day they are made.

Individual 7-layer Dip Cups

Easily doubled, tripled and adjusted for personal tastes. If a smaller cup is used, then 1/2 recipe and only make one layer. I bet that 4 oz mason jars would work amazingly well for toddler sized portions.

Serves 1 hungry child

Ingredients:

  • 1- 9 oz clear cup (I used Chinex) but any low, wide cup or jar would do
  • 1/4 cup refried beans (I use Annie’s Traditional)
  • 2 tablespoons sour cream
  • 1/4 cup shredded cheddar
  • 1/4 red bell pepper, chopped (about 2 tablespoons)
  • 2 tablespoons sliced black olives, drained
  • Salsa for topping, optional

Directions:

Using a spoon, spread 2 tablespoons refried beans on the bottom of the cup. Next, spread 1 tablespoon sour cream and top with 2 tablespoons cheddar cheese. Finally, sprinkle 1 tablespoon each red bell pepper and black olives. Repeat with beans, sour cream, cheese, red pepper and black olives. Finish with salsa if desired. Serve with homemade tortilla chips and a spoon. Cover leftovers with saran wrap and store in the refrigerator. These can be made ahead of time but wait to top with salsa until ready to serve.

 

 

 

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