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Warm Kale Triangles

2 votes
  • ½ bag Tostitos Cantina® Chipotle Thins tortilla chips (about 30)
  • 1 ½ tsp olive oil
  • 1 tsp butter
  • 8 oz button mushrooms, cleaned and sliced
  • ½ cup thinly sliced red pepper strips, cut into 1 inch lengths
  • 1 clove garlic, minced
  • 1 ½ cups finely shredded kale
  • Pinch of each salt and pepper
  • 2 tbsp goat cheese, crumbled (optional)
  • 1 tbsp finely chopped chives (optional)
How to make it
  1. Place chips in a single layer on a serving platter.
  2. Heat oil and butter in a large non‑stick frying pan over medium high heat. When butter begins to foam add mushrooms, and cook, stirring occasionally, until beginning to brown, about 2‑3 minutes.
  3. Add red pepper and garlic and cook, stirring frequently, until peppers are softened, about 2 minutes longer.
  4. Add kale and cook, stirring frequently, until kale is wilted, about 1 minute longer. Season with salt and pepper.
  5. Remove from heat. Place 1 tsp of mushroom mixture on each chip.

Optional: Top with goat cheese, dividing evenly if using. Sprinkle evenly with chopped chives.