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Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn)

Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn)

You’re making a salty, spicy, limey movie-night snack that eats like nachos and a salad had a very good time together. Crispy tortilla chips + quick-sauté collards + a fast, glossy chile-lime toss sauce, finished with pepita “dust” and cotija for that Oaxacan-meets-bodega crunch.

María “Mari” Santiago
María “Mari” Santiago
Prep: 12 minutes
Cook: 18 minutes
4
easy
snackappetizer
movie-nightspicy-limeyquick-skilletcollard-greens+1

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Ingredients

  • 6 Corn tortillas(cut into triangles (or use 6–7 cups sturdy tortilla chips in Pantry Mode))
  • 3 tbsp Neutral oil(plus more if baking chips feels sad in your oven)
  • 1 large bunch Collard greens(stems removed, leaves cut into 1-inch ribbons (about 6 packed cups))
  • 3 cloves Garlic(thinly sliced (slices = fast flavor, no burning))
  • 1/2 Red onion(thinly sliced)
  • 1 tbsp Chipotle in adobo(finely chopped (use 1–2 tsp for mild, 2 tbsp for spicy))
  • 1 tbsp Adobo sauce (from the chipotle can)
  • 1 tbsp Tomato paste(my Brooklyn shortcut for instant “cooked” depth)
  • 1 tsp Honey or brown sugar(optional but helps the glaze cling)
  • 2 Lime(zest of 1 + juice of 2 (yes, both—taste it then decide))
  • 1 tsp Soy sauce(or tamari; tiny amount = big umami, not “Asian” vibes)
  • 1 tsp Cider vinegar(or white vinegar)
  • 1 tsp Kosher salt(plus more to taste)
  • 1/3 cup Pepitas (pumpkin seeds)(raw or roasted; we’re toasting them anyway)
  • 1 tsp Chili powder(or ancho powder)
  • 1/2 tsp Mexican oregano(optional but very Oaxacan-snack energy)
  • 1/2 cup Cotija or queso fresco(crumbled; optional but highly encouraged)
  • 1/3 cup Crema or plain yogurt(optional drizzle to cool the heat (real life: kids/heat levels))
  • 1 Avocado(optional, sliced (because we’re not suffering for dinner))
  • 1 lime Lime zest(Used in pepita dust (from 1 lime).)
  • 4 tbsp Water(Used in sauce and to steam/soften greens (two instances: 2 tbsp in sauce, 2 tbsp splash later).)

Instructions

  1. 1

    Make the chips (or open the bag—Pantry Mode is allowed). If using 6 Corn tortillas: heat oven to 425°F. Toss tortilla triangles with 2 tbsp Neutral oil + a pinch of 1 tsp Kosher salt, spread on a sheet pan, and bake 10–12 minutes, flipping once, until crisp and tan at the edges.

    12 min

    Tip: Don’t walk away—chips go from “cute” to “charcoal” while you’re answering a text.

  2. 2

    Toast your 1/3 cup Pepitas (pumpkin seeds). In a dry skillet over medium heat, toast pepitas 3–4 minutes until popping and a little golden. Immediately scrape into a bowl (hot pan keeps cooking).

    4 min

    Tip: If they start jumping like popcorn, you’re doing it right—just keep them moving.

  3. 3

    Make pepita dust. In the same bowl, mix toasted pepitas with 1 tsp Chili powder, 1/2 tsp Mexican oregano, 1 lime Lime zest, and 1/4 tsp Kosher salt. Crush lightly with the bottom of a mug (or pulse in a blender for 3 seconds). Set aside.

    3 min

    Tip: You want sandy + crunchy, not peanut butter. Stop before it gets greasy.

  4. 4

    Whisk the fast toss sauce. In a small bowl: 1 tbsp Chipotle in adobo, 1 tbsp Adobo sauce (from the chipotle can), 1 tbsp Tomato paste, 1 tsp Honey or brown sugar, 1 tsp Soy sauce, 1 tsp Cider vinegar, juice of 1 Lime, and 2 tbsp Water. Whisk until glossy.

    2 min

    Tip: Taste it—then decide. Too spicy? Add 1 tsp more honey or 1–2 tbsp water. Too flat? Another pinch of salt or more lime.

  5. 5

    Quick sauté the collards (comal energy, skillet reality). Heat 1 tbsp Neutral oil in a large skillet over medium-high. Add 1/2 Red onion + a pinch of 1 tsp Kosher salt, sauté 2 minutes. Add 3 cloves Garlic, stir 30 seconds. Add 1 large bunch Collard greens + 1/4 tsp Kosher salt and toss hard for 2–3 minutes until bright green with a few charry edges. Splash in 2 tbsp Water, cover 1 minute to steam-soften, then uncover and let it cook off.

    6 min

    Tip: Collards can take heat—don’t baby them. But if garlic starts browning too fast, lower the heat for a minute.

  6. 6

    Glaze and toss. Pour in the sauce, toss 60–90 seconds until it clings and looks shiny, not soupy. Turn off heat. Squeeze in the remaining 1 Lime juice.

    2 min

    Tip: If it gets dry, a tablespoon of water fixes it. If it’s watery, cook 30 seconds more—no long simmer, just a quick tighten.

  7. 7

    Build your crunch cups. Pile chips on a platter (or straight into big bowls). Spoon on the saucy collards. Shower with pepita dust, 1/2 cup Cotija or queso fresco, and optional 1/3 cup Crema or plain yogurt. Add 1 Avocado if you’re feeling generous. Serve immediately—ándale, before the chips surrender.

    3 min

    Tip: Real life move: keep chips separate and let people build their own so nothing gets soggy during the opening credits.

Chef's Notes

Story time: I grew up with greens on the table and chiles in the air—Oaxaca teaches you that toasted things taste like love. Brooklyn taught me you can’t deep-fry every Tuesday. So this is my compromise snack: chips for crunch, collards for backbone, chipotle-tomato paste for instant depth, and pepitas for that Oaxacan finishing move. Two paths: - Pantry Mode: Use sturdy bagged tortilla chips, and swap chipotle for 1–2 tsp smoked paprika + a pinch of cayenne. - If You’ve Got a Mexican Market Nearby (extra credit): Swap chipotle for toasted/rehydrated guajillo (1) + ancho (1). Toast 20 seconds, soak 10 minutes, blend with lime + garlic + a splash of water, then use as your toss sauce base. Heat + salt rule: the chips and cotija are salty—so season the collards, then adjust at the end. Taste it—then decide.

Frequently Asked Questions

How long does Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn) take to make?

Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn) takes about 30 minutes total. That includes 12 minutes of prep and 18 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn)?

The main ingredients are: Corn tortillas, Neutral oil, Collard greens, Garlic, Red onion, Chipotle in adobo, Adobo sauce (from the chipotle can), Tomato paste, Honey or brown sugar, Lime, Soy sauce, Cider vinegar, Kosher salt, Pepitas (pumpkin seeds), Chili powder, Mexican oregano, Cotija or queso fresco, Crema or plain yogurt, Avocado, Lime zest, Water.

What type of meal is Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn)?

Collard-Chicharrón Crunch Cups with Chili-Lime Pepita Dust (Movie-Night Oaxaca–Brooklyn) is categorized as: snack, appetizer.