What You’ll Need:
1 cup walnuts
½ cup sun dried tomatoes
2 tbsp. olive oil (separated)
1 tbsp. low sodium soy sauce
¼ tsp cumin, chili, cayenne and garlic
1 dozen corn tortillas
Salt to taste
Juice of ½ lime
2 Tomatoes, diced
Jalapeno & radish, thinly sliced
½ cup cheddar or Mexican style cheese
How To do It:
Gather all ingredients.
Heat oven to 325 degrees.
Cut each tortilla into 8 triangles.
Combine 1 tbsp. oil and lime juice in a mister.
Spread the chips evenly on a baking tray.
Mist the oil/lime juice over the chips.
If you don’t have a mister evenly drizzle over the chips
Bake 7 minutes then rotate.
Bake additional 7 minutes or until crisp. Don’t let them brown.
While the chip s are baking to a food processor add
Walnuts, sundried tomatoes, 1 tbsp. oil, soy sauce, cumin, chili, cayenne and garlic. Process until chunky (it should look like taco meat).
Layer the walnut “meat”, tomatoes, jalapeños, radish and cheese on top of chips
Broil for 30 seconds to 1 minute or until the cheese melts
Serve with salsa and fresh avocado