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Place potato slices in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min. or until potatoes are fork tender.
Heat oven to 425ºF. Spray both sides of 12 corn tortillas with cooking spray; place on baking sheet. Bake 10 to 12 min. or until crisp, turning after 6 min. Transfer to wire rack; cool completely.
Prepare using drained canned plain whole or sliced jalapeños.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.