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Salsa
2 Chipotle Chiles in Adobo
2 cups chopped fresh Cilantro (1 bunch)
1 cup finely chopped Tomatillos (about 4 medium)
1/4 cup minced Red Onions
1/4 cup fresh Lime Juice (may sub Lemon)
Chips
2 1/2 teaspoons fresh Lime Juice
1 teaspoon Olive Oil
1 teaspoon Adobo Sauce
1/2 teaspoon Paprika
1/4 teaspoon Cumin
8 (6 inch) White Corn Tortillas
Cheese
1/2 cup block-style low-fat Cream Cheese, softened
1/4 cup Goat Cheese
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To prepare salsa:-Finely chop the chipotle peppers to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside. 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, olive 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 lime 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 over 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 mix into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm.
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