Mexicali Chop With Crunchy Tortilla Strips Recipe

Name: Mexicali Chop With Crunchy Tortilla Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons canola oil; 18 inches corn tortillas; ½ teaspoon chili powder; ¼ teaspoon maple sugar; ⅛ teaspoon salt; ½ cup olive oil; 2 garlic cloves, minced (2 tsp.); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon sugar; 1 teaspoon salt; ⅓ cup lime juice; ¼ cup chopped green onion; ¼ cup cilantro leaf; 1 pinch cayenne pepper; 1 head romaine lettuce, sliced (8 cups); 2 medium tomatoes, chopped (2 cups); 1 avocado, diced (1 cup); 3 celery ribs, sliced (1 cup); 1 cucumber, seeded and diced (1 cup); 1 cup corn kernel (fresh or frozen, thawed); ¾ cup cooked pinto beans; ½ cup jarred roasted red pepper, rinsed, drained, and sliced; ⅓ cup finely chopped red onion

Servings: persons

1 ½ teaspoons canola oil
18 inches corn tortillas
½ teaspoon chili powder
¼ teaspoon maple sugar
⅛ teaspoon salt
½ cup olive oil
2 garlic cloves, minced (2 tsp.)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon sugar
1 teaspoon salt
⅓ cup lime juice
¼ cup chopped green onion
¼ cup cilantro leaf
1 pinch cayenne pepper
1 head romaine lettuce, sliced (8 cups)
2 medium tomatoes, chopped (2 cups)
1 avocado, diced (1 cup)
3 celery ribs, sliced (1 cup)
1 cucumber, seeded and diced (1 cup)
1 cup corn kernel (fresh or frozen, thawed)
¾ cup cooked pinto beans
½ cup jarred roasted red pepper, rinsed, drained, and sliced
⅓ cup finely chopped red onion

1
To make Tortilla Strips: Preheat oven to 350F Brush oil on tortillas.
2
Cut in half, then cut into 1/8-inch-wide strips.
3
Spread on baking sheet.
4
Combine chili powder, maple crystals, and salt in bowl.
5
Sprinkle chili powder mixture over strips.
6
Bake 15 minutes, or until crisp.
7
Cool.
8
To make Dressing: heat oil, garlic, cumin, coriander, sugar, and salt in saucepan 2 to 3 minutes over low heat, or until garlic begins to sizzle.
9
Blend lime juice, green onion, cilantro leaves, and cayenne with garlic oil in blender until smooth.
10
Toss together romaine, tomatoes, avocado, celery, cucumber, corn, pinto beans, roasted red bell peppers, and red onion with Tortilla Strips and 1/4 cup Dressing.

961

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 ½ teaspoons canola oil, 18 inches corn tortillas, ½ teaspoon chili powder, ¼ teaspoon maple sugar, and more.

Yes, Mexicali Chop With Crunchy Tortilla Strips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexicali Chop With Crunchy Tortilla Strips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions