Description
This is one of those recipes where you’ll need to make extra for the cook.
Ingredients
- ½ cups Canola Oil
- 6 Corn Tortillas (Each Cut Into 6 Triangles)
- ½ teaspoons Chipotle Chili Powder
- 4 dashes Salt
- 5 ounces, weight Brie Cheese, Rind Removed And Cubed
- ½ cups Chopped Olive Tapenade (Includes Kalamata Olives, Green Olives, And Capers)
- 1 Green Onion, Chopped
- 1 Tablespoon Chopped Cilantro
Preparation
Preheat oven to 350ºF. Heat a medium size skillet on medium heat and add the canola oil. Add just a corner of one of the tortilla chips in the oil. When the oil starts to bubble, add the rest of the chips in batches so as not to overcrowd them in the pan. Using tongs, turn the chips over when the bottom sides turn a light golden color. If the oil is too hot, turn the heat down just a bit. Once both sides of the tortilla chips are a golden color, remove them from the pan on to a plate with a paper towel on it.
Sprinkle the chili powder and salt on the chips. Set the chips in a cast iron skillet or other oven safe pan or dish. Position the chips so they stand up as much as possible so each one can get some of the melted cheese on them (rather than laying them flat). Add the cheese on top of the chips and bake in the preheated oven until the cheese starts to melt. Remove from the oven and top with the tapenade. Garnish with green onion and cilantro. Serve while warm.
