Did you have a Cinco de Mayo fiesta last night? Got leftover bags of tortilla chips? We were just reading the May issue of Southern Living, which has a recipe for pork tenderloin crusted in crushed tortilla chips, and we thought the idea was a good one for using up half-empty bags...Unfortunately, there's no photo online for Tortilla-Crusted Pork, but it uses a colorful mix of blue and yellow corn chips. You brush some olive oil onto pork tenderloin medallions, dredge them in the crushed chips, and sauté in a skillet.
The chips would work well on chicken or a firm fish, too. Add a dollop of pico de gallo or guacamole and you've got a full meal. The crushed chips might even make a good casserole topping.