Zack's Mighty Organic Regenerative Tortilla Chips Made with Avocado Oil Sea Salt Description
- USDA Organic
- Made With Certified Regenerative Corn
- Non GMO Project Verified
- Sturdy For Dipping
- Made With Heirloom Flint Corn
- Gluten Free
- Vegan
Zack's Mighty Tortilla Chips are made with Organic Avocado Oil! They're a delicious corn tortilla chip made using an authentic process to make them thick and sturdy for dipping. These chips are Certified Organic, free from seed oils, Non-GMO Project Verified, and made with Certified Regenerative Corn.
Free Of
GMOs, gluten, animal ingredients, seed oil.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 oz (28 g) (About 8 Chips)
Servings per Container: About 7
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 7 g | 9% |
|
| Saturated Fat | 1 g | 5% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 95 mg | 4% |
|
| Total Carbohydrate | 16 g | 6% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars less than | 1 g | |
|
| Includes 0g Added sugars | | 0% |
|
| Protein | 1 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 20 mg | 2% |
|
| Iron | 0.4 mg | 2% |
|
| Potassium | 70 mg | 2% |
|
Other Ingredients: Organic stone ground yellow corn, organic avocado oil, sea salt, lime.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Mushroom Quesadillas
[vc_row][vc_column][vc_column_text]Some evenings call for pajamas the minute you come in the door, followed by an easy dinner win. When that mood strikes, reach for this vegetarian quesadilla recipe – golden at the edges, melty in the middle and packed with savory sautéed mushrooms. These mushroom quesadillas come together in minutes with just a handful of ingredients, delivering that comforting, cheesy payoff that feels like dinner finally giving you a hug. Serve them with salsa, pico de gallo or guacamole, and if you have the muscle to make it a full meal, add some garlicky sautéed black beans and a simple green salad.
Mushroom Quesadillas
- 8 corn tortillas (yellow, white or blue, or flour tortillas)
- 1-1/2 cups shredded cheese (jack, cheddar, mozzarella or a combination)
- 10-12 oz. fresh mushrooms (cremini, button or wild, sliced)
- 1/2 tsp. garlic powder
- Neutral cooking oil
- 1/4 tsp. Himalayan pink salt
- 1/4 tsp. pepper
- Handful cilantro leaves (chopped)
Optional
- Heat large skillet coated with oil on medium-high heat.
- When oil is shimmering, sauté mushrooms (and jalapenos, if using) until soft and beginning to brown, about 5 minutes. Season with pepper and garlic powder as they cook.
- Remove mushrooms to bowl, and salt them.
- Wipe out skillet, coat with fresh oil and heat over medium heat.
- When oil is heated, place corn tortilla in pan. Cover tortilla generously with cheese.
- Add 2 tablespoons of mushrooms and some chopped cilantro. Sprinkle more cheese over mushrooms and cilantro.
- Once cheese starts melting, place second tortilla on top and press down lightly.
- Cook on first side until bottom is golden brown and edges are beginning to crisp, then flip with large spatula and continue to cook until tortilla is toasted and cheese is melted.
- Remove from pan to a warm plate and cover as you repeat steps with remaining tortillas. Quarter or halve each quesadilla and serve immediately with sides of your choice.
Quick microwave method: Assemble quesadilla as above. Place on microwaveable plate, cover and cook on high about 1 minute, until cheese melts. The quesadilla will be softer and less toasted, but still delicious.
Get the ingredients you’ll need (and more!) from Vitacost.
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