Jump to content
IndiaDivine.org

Veg Cooking for Everyone--Individual Nachos

Rate this topic


Guest guest

Recommended Posts

* Exported from MasterCook *

 

Individual Nachos

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Black Bean-Smoked Chile Dip

OR refried beans -- warmed

4 corn tortillas -- cut into sixths and baked until crisp

Pico De Gallo

OR favorite bottled salsa

1/2 cup crumbled queso fresco or feta cheese

cilantro sprigs

 

Place a spoonful of warmed beans on the base of each chip, cover with a little

salsa and crumbled cheese, then garnish with a cilantro sprig and serve.

 

VARIATION:

 

Individual Nachos with Guacamole:

Mound a spoonful of Guacamole (page 94) on the base of each chip, then add a few

crumbles of feta if desired, a dab of Tomatillo Salsa (page 103) and a cilantro

sprig.

 

Source:

" Appetizers and First Courses "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 160 Calories; 4g Fat (21.8% calories from

fat); 8g Protein; 25g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 46mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Mammoth platters of chips galvanized with hot, stringy cheese are not

among our culinary stars, but the same idea applied to tortilla chips one at a

time as some merit. These are light and tasty with bright, clear flavors.

Nutr. Assoc. : 0 0 0 0 0 4670 0

 

 

* Exported from MasterCook *

 

Black Bean-Smoked Chile Dip

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers and First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked black beans

1/2 cup water or bean broth

1 tablespoon safflower or sunflower oil

1/4 cup sliced scallion -- including some green

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 cup chopped fresh cilantro

1 teaspoon pureed chipotle chile or 1/2 tsp cayenne

juice of 2-3 limes

salt

 

Warm the beans in the water. Heat the oil in a small skillet. Add the

scallion and spices and cook over medium heat until tender, about 10 minutes.

Stir in the cilantro and turn off the heat.

Coarsely puree the beans, scallion mixture, and chile in a food processor.

Taste, if you want it hotter, add more chile in small increments. Add lime

juice and salt to sharpen the flavors.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 60 Calories; 2g Fat (23.8% calories from

fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

 

NOTES : Use this recipe for nachos or quesadillas or as a dip.

Nutr. Assoc. : 0 0 1300 1337 0 0 0 2625 0 0

 

 

* Exported from MasterCook *

 

Pico De Gallo

 

Recipe By :Madison’s Vegetarian Cooking for Everyone, page 102

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers and First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large ripe tomatoes -- finely diced

2 cloves garlic -- finely chopped

3 serrano chiles -- finely diced

or 1 jalapeno -- seeded and diced

2 tablespoons chopped cilantro

salt

juice of 1 lime

or 2 teaspoons apple cider vinegar

 

Makes about 2 cups.

 

Also know as salsa Mexicana and salsa cruda, this is what comes with the

chips in Mexican restaurants. (Cruda means raw, not crude.) For best

results, chop very finely; large chunks of tomato are hard to catch on a

chip.

 

Combine the tomatoes with their juices, garlic, chiles, onion, cilantro,

and 1/4 teaspoon salt in a bowl. Add the lime juice and taste for salt.

If the tomatoes weren't very juicy, add 1 tablespoon water. Let stand 20

minutes or so before serving.

 

Variation with Chipotle Chile: Omit the fresh chile and stir in 1/2

teaspoon pureed chipotle chile. Increase until it's as hot as you like it.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 61 Calories; 1g Fat (10.4% calories from

fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 24mg

Sodium. Exchanges: 2 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...