These crispy tortilla strips and sweet mini bell peppers make a colorful garnish for the Rustic Tomato Soup which I have listed. Since I have started my cooking adventure, I have gotten excited about the little things: toasting croutons, little pieces of pita, and these rajas. It is such an easy process and the taste is great. The worst part is that you will want to eat all the leftovers.
Serves 8
Vegetable oil for frying
4 4-inch corn tortilla squares (cut from round tortillas)
halved, cut into 2" x 1/4" strips
1 5-ounce package mini bell peppers, stemmed, seeded,
cut into thin strips
Pour enough oil into a heavy medium saucepan to reach
a depth of 3/4". Heat oil over medium heat 4 mins.
Fry half of torilla strips until just golden. Using a
slotted spoon, transfer strips to paper towels to
drain (color will darken slightly). Repeat with the
remaining strips.
Heat 1-1/2 tbs tortilla-frying oil from saucepan in
medium skillet over medium-high heat. Add mini
peppers. Toss until tender, about 2 mins. Sprinkle
with salt and freshly ground pepper.
DO AHEAD: All rajas can be made 2 hours ahead. Let
stand at room temperature.
Recipe from: Bon Appetit, December 2009 by
Selma Brown Morrow
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