Adobo Chips with Warm Goat Cheese and Cilantro Salsa - CARBOHYDRATE 13.4g, FIBER 1.8g;

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Adobo Chips with Warm Goat Cheese and Cilantro Salsa - CARBOHYDRATE 13.4g, FIBER

1.8g;

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)

 

Source: Cooking Light, MAY 2005

Formatted by Chupa Babi: 03.28.08

 

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

 

ChupaNote: This makes a great torta, too. Just layer 1 1/2 T of cheese mixture

and about 1/4 cup of salsa on each layer of torilla (uncut). Bake at 350 F till

warmed thru. Will not be as crisp as prebaked at 375F for 10 mins, as in chips,

but makes a quick veggie maindish. Toss in some minced bell peppers, and onion

for more fiber.

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