Guest guest Posted July 21, 1999 Report Share Posted July 21, 1999 About this menu, Atlas and Kayte say, " A savory quick soup teamed with a practicaly effortless tortilla concoction and a plate of refreshing fruits makes for an offbeat yet satisfying meal. Try this when your're in the mood for something a little unusual. " Chili-Cheese Tortilla Roll-Ups Southwestern Zucchini-Corn Chowder Kathleen * Exported from MasterCook * Chili-Cheese Tortilla Roll-Ups Recipe By : Vegetarian Express by Nava Atlas and Lillian Kayte, page 63 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 6 inch flour tortillas 8 ounces grated reduced-fat cheddar cheese OR 8 ounces cheddar-style soy cheese -- grated 4 ounces canned chopped green chilies mild to hot -- as preferred 1. Preheat the oven to 400 degrees. 2. Arrange the tortillas flat in a single layer on two baking sheets that are either lightly oiled or sprayed with vegetable oil spray. 3. Sprinkle the cheese evenly over their entire surface, then, with a teaspoon, place a thin stripe of green chilies down the center of each. 4. Bake for 5 minutes, or just until the cheese is melted. Remove each tortilla to a serving plate with a wide spatula, then roll up. Allow two per serving, and serve with the soup. The following analysis is based on 2 roll-ups per serving: Calories: 360, Total fat: 14 g, Carbohydrate: 30 g, Cholesterol: 40 g, Protein: 14 g, Sodium: 556 mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Zucchini-Corn Chowder Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 62 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons light olive oil 1 large onion -- finely chopped 2 cloves garlic -- minced 1 medium red bell pepper -- diced 1 cup diced fresh tomatoes OR the equivalent of drained and canned plum tomatoes 2 medium zucchini cut into 1/2-inch dice 2 tablespoons unbleached flour 10 ounces frozen corn kernels -- (2 cups) 3 cups water or canned vegetable stock 1/2 teaspoon ground cumin 1 teaspoon salt-free herb-and-spice blend 1 cup low-fat milk or soy milk Salt and freshly ground pepper -- to taste A savory quick soup teamed with a practically effortless tortilla concoction and a plate of refreshing fruits makes for an offbeat yet satisfying meal. Try this when you're in the mood for something a little unusual. 1. Heat the oil in a soup pot. Saute the onion, garlic, and bell pepper over moderate heat, covered, until all are tender, about 5 minutes. 2. While the onion-garlic mixture is sauteing, prepare the tomatoes and zucchini. Sprinkle the flour into the onion-garlic mixture and stir until blended. 3. Add the remaining ingredients to the pot except the last two. Bring to a simmer over moderately high heat, then lower the heat and cook at a gentle but steady simmer for 10 minutes. 4. Stir in the milk or soy milk, then season to taste with salt and pepper. Calories: 167, Total fat: 5 g, Protein: 5 g, Carbohydrate: 27 g, Cholesterol: 2g, Sodium: 46 mg - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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