Tag Archives: baked tortilla chips

Jar Lunch: 7 layer dip with baked tortilla strips

The Jar Lunch: It’s like a bag lunch or a bento lunch, but the next big thing is lunch packed in a good ol’ mason jar. I have to microwave my lunch at work, so metal containers won’t work and heating up plastic has me worried. We often simply fill mason jars with leftovers, but sometimes it is fun to come up with a clever jar lunch and make a big batch. Lunch for the whole family is already packed.

If you’re anything like us, you have a taco or burrito night in your dinner repertoire. Here’s a simple lunch to pack with those leftover ingredients. This Jar Lunch has the official teenager seal of approval. Packed in a wide mouth half-pint jar, the less healthy ingredients are portioned. If you have time, make some of my baked tortilla chips, only cut them into strips instead of triangles. Pack with a generous portion of fruits or vegetables like pineapple slices, jicama and carrot sticks, or a green salad.

7 Layer Dip in a Jar

In a wide mouth half-pint mason jar layer:

1/4 cup refried beans
2 tablespoons salsa or pico de gallo
3 tablespoons guacamole
2 tablespoons crema or sour cream
2 tablespoons shredded colby jack cheese
sliced black olives
pickled jalapeño slices

This lunch is easily customizable for those picky eaters. Jess got a layer of shredded cabbage instead of olives. Other layer options: crumbled cotija, scallions, cilantro, lettuce, tomatoes.

Here’s the link to the baked tortilla chips again. If you’re going for healthier, it’s worth the time to make chips that don’t taste like the store-bought cardboard ones. They don’t take long to make, but they do take undivided attention as they go from perfect to burnt in an instant.


about 2-1/2 small corn tortillas worth of chips

Other tips:

  • Thoroughly stir ingredients like guacamole or crema before layering for easier spreading.
  • If you use canned refried beans, add hot sauce and fire roasted diced green chiles to improve the flavor.
  • Simple homemade guacamole is always better: avocado, finely diced jalapeño, fresh lime juice, cilantro, salt.

Enjoy! Please add your photos to the Jar Lunch Flickr pool for this or any other jar lunches you make!

See our other Jar Lunches here.

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baked tortilla chips

This is the latest thing around our house. Baked tortilla chips made with real corn tortillas are nothing like those cardboard tasting “baked” chips from the grocery store. This is the perfect snack with a little salsa and crema, and lately it seems like they make it into taco salad almost once a week for dinner.

Here’s what you’ll need:

12 corn tortillas
4 teaspoons olive oil
smoked salt

special supplies:
Silpat mats or parchment paper

Preheat the oven to 375° F.

Cut the tortillas into triangles.

Next, layer the triangles and olive oil in a large bowl.

Then use your hands to toss them gently until all the triangles are lightly coated in oil.

Next put them in a single layer on cookie sheets lined with Silpat mats or parchment paper and sprinkle with salt. You can either fit them all onto two sheets or bake them in batches. If you want to bake both sheets at once, just check on them frequently. The closer they are to the element the quicker they can get a little too brown.

Bake about 10-15 minutes, until golden brown and crispy.

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