INGREDIENTS

10 oz. Mission® Pre-cut Unfried Tri-Color Tortilla Chips (10821)  
8 oz.  Ghee (Indian Clarified Butter)  
1 oz. Minced Garlic  
1 oz. Minced Parsley  
2 tsp.  Curry Powder  
4 oz. Sag Paneer  (see Related Recipe) 
4 oz. Sweet Date and Tamarind Chutney  (see Related Recipe) 
4 oz. Cucumber and Mint Raita  (see Related Recipe) 

DIRECTIONS

1.) Preheat oven to 350º F.

2.) Gently sweat minced garlic in ghee until light brown. Mix well with parsley.

3.) Brush each Mission® tortilla chip on both sides with ghee.

4.) Sprinkle curry powder lightly on blue corn tortilla chips.

5.) Spread garlic and herb mixture onto white corn tortilla chips. Bake tortillas until toasted and a little crisp.

6.) Place Sweet Date and Tamarind Chutney, Cucumber and Mint Raita and Sag Paneer into individual dipping bowls.

7.) Serve with seasoned tortilla chips.

Recipe Using Same Product(s)

• 

  Cheeseburger Nachos

• 

  BBQ Pork Tacos with Braised Cabbage

• 

  Tortilla Encrusted Caribbean Duet

• 

  Creamy Stilton and Hazelnut Dip