On Cinco de Mayo, I like to pretend that I’m Mexican. You know, kind of like on St. Patty’s Day I’m Irish? It really is just an excuse to eat yummy Mexican food and drink Corona-Ritas!
Since I like to take the easy way around things, being exhausted and all, this yummy Southwest Chips & Dip appetizer recipe is my way of showing my “Mexican side” without getting too complicated. Not to mention I love appetizers!
Southwest Chips & Dip Appetizer, Perfect for Cinco de Mayo
Ingredients
- Any flour tortilla
- 1 Tsp. garlic powder
- 1 Tsp. taco seasoning
- 1 Tsp. ranch seasoning
- 1/4 Tsp. Salt
- 1/4 Tsp. Cayenne Pepper (optional)
- 1 C. Chopped tomatoes
- 1 medium onion chopped
- 1 C. shredded taco cheese
- 1 C. Sour Cream
- 4 oz. Cream Cheese
- 1 T. Taco Seasoning
- 1 Tsp. Cayenne Pepper (optional)
For the Tortilla Seasoning:
For the Southwest Dip
Preparations
- Cut the tortillas into triangles.
- Heat 1-2 inches of oil over medium heat.
- **Hint oil is ready when one droplet of water from your finger "dances" on the top of the oil**
- Fry each triangle for 2 minutes on each side or until golden brown.
- Remove from pan and sprinkle seasoning on immediately to both sides.
- Place on paper towel to soak up extra oil.
- Fold together all ingredients until well blended.
For the Tortillas:
For the Dip:
Maybe I’ll have a Cinco de Mayo party….. NAH! Who has the energy for that? Maybe I’ll convince one of my friends to have one!
The post Southwest Chips & Dip Appetizer, Perfect for Cinco de Mayo appeared first on The Exhausted Mom.
