Recipe Description:
Corn tortillas are made of masa harina, a flour ground from dried corn kernels that have been soaked in a solution of saked lime. The masa harina is then combined with warm water and salt, formed into balls and pressed into tortillas.

Instructions:
- Southwestern Scrambled Eggs
Cut 4 toasted corn tortillas into 1/4-inch strips. Whisk 4 large eggs and 4 large egg whites. Add tortillas, salt and pepper. Sauté 2 tablespoons chopped scallions in 1 teaspoon canola oil. Add egg mixture; scramble until eggs are set. Serve with chopped fresh cilantro and salsa.
Makes 4 servings.
175 calories per serving, 8 grams fat.

- Tortilla Chips
Preheat oven to 425°F. Lightly brush one side of 12 corn tortillas with 2 teaspoons canola oil. Sprinkle with salt. Stack and cut into wedges. Arrange in a single layer on lightly oiled baking sheets and bake for 8 to 10 minutes, or until crisp.
Makes 8 dozen chips.
110 calories per dozen, 3 grams fat.

- Corn Tortilla Soup
Simmer 4 cups reduced-sodium chicken broth, 1 clove minced garlic and 1/4 teaspoon ground cumin for 5 minutes. Add 4 toasted corn tortillas cut into 1/4-inch strips; simmer for 5 minutes. Season with salt, pepper and chopped fresh cilantro. Serve with lime wedges.
Makes 4 servings.
95 calories per serving, 1 gram fat.