Totopos con Chile y Queso Recipe

Ingredients with Measurements:
- 1 bag of tortilla chips (8-10 oz)
- 1 can of diced tomatoes (14.5 oz)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Large skillet
- Oven-safe baking dish

Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add the can of diced tomatoes (undrained) to the skillet and stir to combine.
5. Add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper to the skillet and stir to combine.
6. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally.
7. Arrange the tortilla chips in a single layer in an oven-safe baking dish.
8. Pour the tomato mixture over the tortilla chips, making sure to cover them evenly.
9. Sprinkle the shredded cheddar cheese over the top of the tomato mixture.
10. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and sprinkle the chopped cilantro over the top.
12. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 620mg
Carbohydrates: 23g
Fiber: 4g
Sugar: 3g
Protein: 10g

Substitutions for ingredients:
- You can use any type of shredded cheese you prefer, such as Monterey Jack or pepper jack.
- If you don't have canned diced tomatoes, you can use fresh diced tomatoes instead.
- If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.

Variations:
- Add cooked ground beef or shredded chicken to the tomato mixture for a heartier dish.
- Top with sliced jalapeños or diced avocado for some extra flavor and texture.
- Use different types of tortilla chips, such as blue corn or multigrain, for a different twist.

Tips and tricks:
- Make sure to arrange the tortilla chips in a single layer in the baking dish to ensure even coverage.
- If you want a spicier dish, add more cayenne pepper or diced jalapeños to the tomato mixture.
- If you want a milder dish, omit the cayenne pepper or use less chili powder.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the totopos con chile y queso in individual bowls or on a large platter for sharing.

Garnishes:
Top with additional chopped cilantro, sliced jalapeños, or diced avocado for some extra flavor and texture.

Pairings:
Serve with a side of guacamole or salsa for dipping.

Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the cheese isn't melting evenly, try covering the dish with foil and baking for an additional 5-10 minutes.
- If the tortilla chips are getting too soggy, try using less tomato mixture or baking for a shorter amount of time.

Food safety advice:
Make sure to refrigerate any leftovers promptly and discard any food that has been left out at room temperature for more than 2 hours.

Food history:
Totopos con chile y queso is a traditional Mexican dish that has been enjoyed for generations. It is typically served as an appetizer or snack.

Flavor profiles:
This dish is spicy, cheesy, and full of flavor. The tomato mixture adds a tangy, slightly sweet flavor that complements the salty tortilla chips and melted cheese.

Serving suggestions:
Serve with a cold beer or a margarita for a refreshing and satisfying meal.

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Region: Mexican

Taste: Spicy, Savory, Cheesy, Crunchy