Guest guest Posted November 17, 2002 Report Share Posted November 17, 2002 16 baked (no oil) tortilla chips ( 1 oz.) 1 1/2 ounces reduced-fat Monterey Jack cheese, shredded 1/3 cup drained rinsed black beans 1/3 cup drained Mexican-style canned corn kernels 1/3 cup chopped fresh cilantro 1 large plum tomato, seeded, chopped 1 green onion, chopped 1 generous Tbsp. canned mild green chilies 3 tablespoons purchased chunky mild salsa This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish. Preheat oven to 350°F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately. Serves 1. Quote Link to comment Share on other sites More sharing options...
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