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May 20, 2007 03:31 PM

Crushed corn chips -- ideas?

I've looked thru this board and many people recommend tamale pie. I don't really like it, because of the cornbread batter spread on top. Anyone have an alternative to help me use up this leftover bag of crushed chips? Can I freeze them and use for another use? Thanks.

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  1. what about just making some chili or a taco salad and sprinkling the corn chips on top?

    1. Add to a stuffing or dressing for poultry.
      Add to ground beef for meatloaf or burgers.
      Use as a salad topping.

      2 Replies
      1. re: hannaone

        They are tasty in different kinds of soups. home made vegetable, or beef stew.

        1. re: hannaone

          I second the meatloaf... use it in conjunction with or replace the bread... the corn, oil, and salt add alot to the meatloaf...

          I can't see why you couldn't freeze the chips - just don't leave them out...

        2. What about migas?

          Or crush them up more and use them as a coating for baked/fried stuff.

          5 Replies
          1. re: piccola

            I was just about to say migas too.

            1. re: gini

              Who has a good recipe for migas? I sure don't.

              1. re: yumyum

                4 eggs
                1 tablespoon water
                1 tablespoon salsa
                1 tablespoon vegetable oil or bacon fat
                1/4 cup chopped red bell pepper
                1/4 cup chopped onion
                1/2 to 1 fresh jalapeño, minced
                12 to 16 tostada chips, broken
                1/2 cup grated Cheddar or Monterey jack cheese
                2 teaspoons minced cilantro (optional)

                Beat eggs lightly with water and salsa. Set aside.

                In a cast iron skillet warm bacon fat over medium heat. Add bell pepper, onion and jalapeño, sautéing them until limp. Pour in eggs and stir them up from the bottom of the skillet as they cook. About a minute before the eggs are done, add the chips, stirring them in well. Remove the eggs from the heat, and stir in the cheese, reserving a little to scatter over the top. Sprinkle the cilantro over the eggs, if you like.

                Serve the migas immediately with warm flour tortillas and more salsa or picanté sauce.

                Also just thought - what about tortilla soup?

                1. re: gini

                  Thanks for this recipe ... and you know I'll be using the bacon fat, not veg oil. Tortilla soup, yes. And I want to make chilaquiles too. I just need to get stretchier trousers. LOL

                  1. re: gini

                    See, I dry toast the tortillas in the skillet before adding the veggies. The eggs go in last. I also use chopped tomatoes instead of salsa.

                    Same difference, I guess.

            2. Tortilla encrusted ____ (fill in the blank)

              1 Reply
              1. re: mojoeater

                Second that emotion. I always use old tortilla/potato chips as breding for Chicken tenders, or fish tenders or whatever
                I look at it as already seasoned bread crumbs :)

              2. I wonder how croquettes would be encrusted with crushed corn chips? I can eat croquettes by the dozen, and I enjoy corn chips...hmmmm... will have to give that a try...

                3 Replies
                1. re: bulavinaka

                  Croquettes? I am intrigued. The only croquettes I know are the frozen chicken ones my mother used to serve circa 1969.

                  1. re: Densible

                    I did a search and found a menu that included pretzel encrusted cheese croquettes. No reason tortilla chips can't sub for pretzels. Didn't find a recipe, though.

                    1. re: Densible

                      To this day, my mom makes about two or three dozen croquettes at a time. When she does, I'm there... A dozen gone down the hatch in no time... She normally uses corn flake crumbs, but I like to use panko (Japanese bread crumbs).

                      I don't know how the Japanese adopted croquettes but they made it one of the mainstays of their cuisine. This is where I most commonly find them. They are also a common menu item at Cuban restaurants.

                      They're relatively easy to make, and the hardest part - to me - is frying them. I hate the mess of deep-frying, but for croquettes, I'll knuckle under. You can get quite creative with the filling - I almost always use your basic boiled and mashed russet potato to start, but when yukons are good, I'll use those as well. As this starchy filling lends itself to just about anything, you can mix in just about anything. It can be a simple pan-fried ground meat, some sauteed diced onions and carrots, maybe some corn or peas, and season to taste. Ham is good. I've made some for my sister using soyrizo - she's vegan. I've even mixed in shredded gruyere and artichoke tempanade and have gotten great results. I've even encased balls of cheese and chorizo with the mashed potato and fried them up. You are only limited by your imagination and of course your likes... using crushed corn chips may lend itself to maybe something sourcreamish and chivey like the dips - maybe some horseradish to boot - that go well with the corn chips? Or maybe something tomato-y like some vodka sauce and a nice italian sausage strong notes of fennel, along with a nice dose of parm all mixed into the potatoes, pat down with corn starch, coat with egg yolk then drench in the crumbs?

                      The tip for keeping croquettes nice and crisp for a long time - like alot of deep-fried foods - is to deep-fry them twice. Let them steam off excess moisture between fryings, and the crunch will stay around alot longer...