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Kaua‘i's Favorite Recipes


Type of Cuisine: Mexican
Provided By: Kylan Takakusagi
Category: Entree
From: Eleʻele

I learned this recipe after talking about it with my culinary teacher, Mr. Souza. It's a family favorite and a dish that I make for potlucks.


16corn tortillas
1/3 cupcrumbled cotija or feta cheese
Red Sauce
3 tbspflour
1 tbspground chili powder
1 tspground cumin
1/2 tspgarlic powder
1/4 tspdried oregano
1/4 tspsalt
3 tbspolive oil
2 tbsptomato paste
1 canvegetable or chicken broth
2 tbspchopped cilantro, plus additional for garnish
1 tspdistilled white vinegar


Baked Tortilla Chips:

  1. Preheat oven to 400 degrees
  2. Slice 16 corn tortillas into 8 wedges
  3. Brush both sides of the tortilla with olive oil
  4. Divide the wedges between two large baking sheets lined with parchment paper and arrange them evenly across the pan -- okay to overlap
  5. Bake 10-15 minutes or until the chips turn golden on the edges
  6. Set aside to add to the sauce


  1. In a small bowl combine flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon
  2. In a large skillet over medium heat, warm the olive oil and then add the flour spice mixture
  3. Whisk for about 1 minute and add tomato paste into the mixture and slowly pour the broth while whisking constantly to remove any lumps
  4. Once the sauce thickens, whisk in the cilantro and vinegar and reduce heat
  5. Add baked tortilla chips to the skillet and toss until all of the chips are coated in the sauce
  6. Once coated, remove the skillet from the heat
  7. Plate and garnish with cilantro and crumbled cotija or feta cheese

Recipe submitted by Kylan Takakusagi