Wholegrain tortilla chips with 2 dips

Name: wholegrain tortilla chips with 2 dips
Cook time: 25 min
Total time: 33 min
Yield: 8
Ingredients: 1 medium sized onion; 5 el traditional olive oil; 200 g canned tomatoes; 106 ml crispy corn; 8 wholemeal tortillas; 200 g frozen garden peas; 50 ml tap water; 50 g white cheese; 15 g fresh basil

Homemade tortilla chips with two dips of tomato and corn and garden peas, white cheese and basil.

Ingredients

Kitchen Stuff

4 Christmas projection shape
1 baking paper
1 hand blender with high cup

Directions

Preheat the oven to 180 ° C. Chop the onion. Heat the oil in a frying pan and fry the onion for 20 minutes on low heat.
Put the onion in a bowl and mix in the tomatoes. Drain the corn and mix through the sauce. If necessary, season with salt and pepper.
Brush the tortillas on both sides with the rest of the oil. Stick figures from the tortillas with the protrusion molds.
Try to get as much from each tortilla as possible. Place them on baking sheets lined with baking paper and bake in the oven for 8 minutes.
Put the garden peas with the water in a saucepan, cook for 3 minutes and turn off the heat.
Put the peas with the cooking water in a high beaker. Add the cheese and leaves of the basil and puree with the hand blender.
Divide the tortilla chips over a large bowl and serve the red and green sauce in containers.