CL Adobo Chips with Warm Goat Cheese and Cilantro Salsa - 2 pts

[Guest guest]

@@@@@

CL Adobo Chips with Warm Goat Cheese and Cilantro Salsa - 2 pts

Salsa:

1 (7-ounce) can chipotle chiles in adobo sauce

2 cups chopped fresh cilantro (about 1 bunch)

1 cup finely chopped tomatillos (about 4 medium)

1/4 cup minced red onion

1/4 cup fresh lime juice

Chips:

2 1/2 teaspoons fresh lime juice

1 teaspoon canola oil

1 teaspoon adobo sauce

1/2 teaspoon paprika

1/4 teaspoon cumin

8 (6-inch) white corn tortillas

Cheese:

1/2 cup (4 ounces) block-style fat-free cream cheese, softened

1/4 cup (2 ounces) goat cheese

 

 

 

 

 

To prepare salsa, remove 2 chipotle chiles from can; finely chop to

measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set

aside (reserve remaining chipotle chiles and adobo sauce for another

use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime

juice in a medium bowl; cover and chill for 1 hour.

Preheat oven to 375°.

 

To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil,

adobo sauce, paprika, and cumin in a small bowl, stirring with a

whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture,

spreading to edge. Top with another tortilla; repeat procedure with

juice mixture. Repeat procedure 6 more times (you will have 1 stack of

8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges.

Place wedges in a single layer on baking sheets. Bake at 375° for 15

minutes; turn wedges. Bake an additional 10 minutes.

 

Reduce oven temperature to 350°.

 

To prepare cheese, combine cream cheese and goat cheese in a small

bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce

ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes

or just until warm.

 

Yield: 8 servings (serving size: 6 chips, 1 1/2 tablespoons cheese

mixture, and about 1/4 cup salsa)

 

CALORIES 95 (29% from fat); FAT 3.3g (sat 1.2g,mono 0.9g,poly 0.6g);

PROTEIN 4.9g; CHOLESTEROL 4.4mg; CALCIUM 60mg; SODIUM 131mg; FIBER

1.8g; IRON 0.5mg; CARBOHYDRATE 13.4g

 

Source: Cooking Light, MAY 2005

Formatted by Chupa Babi in MC: 01.25.07

 

-----