Like most people (I think…maybe I’m the only one) we always seem to have an alarming number of 1/3 bags of tortilla chips in our pantry. All just past their freshness, so no one breaks them out for salsa, and just turns to another, unopened bag.
While going through my pantry trying to figure out what to make for the upteenth time, I looked at those bags, and was filled with a bit of disgust, a bit of regret and a lot of wonder. What else could I do with these. I know, I know, tortilla soup…nachos, taco casserole. Those things are just not what I wanted. Plus my child was a little bit sick, and was really looking for some comfort food. So I decided, make chicken tenders, coated in crushed up tortilla chips. I know it’s not that original, but really, when you look up ‘what to do with leftover tortilla chips, or cinco de mayo leftovers, this DOES NOT appear. So, I justified it to myself that I’m a genius. Amazing. (I always need a boost on a Tuesday anyway).
So here we go, tortilla chicken, perfectly child friendly and appeals to adults as well.
What you need;
1 tbsp olive oil
Chicken tenderloins, I had about 6
2 cups of tortilla chips
1 tea pepper
Preheat your oven to 350 F
First crush up your chips. I did this in a mini cuisinart and let Z press the button. You could also put these in a Ziploc bad and let your child got to town mashing these up. Either way, about the same result. Place in a bowl and set aside.
Next whisk your two eggs in a separate bowl.
Finally, dip each tenderloin in the egg mixture, then in the crushed tortilla mixture.
Bake for 20 minutes.
I served with siracha sauce for the adults, ketchup for the kids.
Easy, fast, good leftover chip recipe!