Cheesy Chickpeas Enchiladas

[Guest guest]

* Exported from MasterCook *

 

Cheesy Chickpeas Enchiladas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 medium red onion

2 tablespoons corn oil

1 clove garlic

1 small hot, fresh red chili

1 pound tomatoes

1 can chickpeas (19 oz)

1 teaspoon ground cumin

salt and black pepper

1/4 pound old Cheddar cheese

1 small iceberg lettuce

4 store-bought soft flour tortillas, 7-8 in

in diameter

--TO SERVE--

thick natural yogurt, or sour cream

--TO GARNISH--

a few sprigs coriander

 

Preheat the grill to high. Peel and thinly slice the onion. Heat the corn oil

in a frying pan and fry the sliced onion over a fairly high heat, stirring,

until it is softened and lightly browned. Peel and crush the garlic, then

rinse, deseed, and slice the chili. Rinse and chop the tomatoes. Drain and

rinse the chickpeas. Stir the cumin into the onion, then add the garlic, chili,

tomatoes, and chickpeas. Cook them over a moderate heat, stirring occasionally,

for 5-8 mins, until most of the liquid has evaporated, then season. Coarsely

grate the cheese. Rinse and dry the coriander, and rinse, dry, and shred the

lettuce. Lay the tortillas flat and divide the lettuce among them. Spoon

chickpea mixture down the centre of each, fold the sides over, and lay in an

ovenproof dish. Sprinkle with the cheese and grill until it melts. Serve with

yogurt or sour cream, garnished with coriander.

 

Source:

" Reader's Digest - May 2002 "

S(MC Formatted/Posted by):

" Lily [AmandasMom971] "

Copyright:

" 2002 by Reader's Digest Magazines Canada Limited "

 

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

 

Per Serving (excluding unknown items): 116 Calories; 8g Fat (54.3% calories from

fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 24mg

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

 

NOTES : Spicy chickpeas stuffed into flaky tortilla pancakes and topped with

bubbling-hot cheese make a filling dish for an informal meal. Serve with cool

yogurt or sour cream for a soothing contrast.

 

Tip: Enchiladas, a Mexican dish of tortilla pancakes stuffed with beans, meat

or cheese and topped with a hot sauce, are traditionally baked, but grilling is

faster.

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

[Guest guest]

My mother-in-law made these a couple of weeks ago. She didn't say where she

got the recipe, but I can see it was from Reader's Digest. (She's busted! LOL).

Anyhow, just to pass on to everyone here....they were DELICIOUS!! We had them

with a big salad and I found them very filling.

Carrie

AmandasMom971 wrote:

* Exported from MasterCook *

 

Cheesy Chickpeas Enchiladas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 medium red onion

2 tablespoons corn oil

1 clove garlic

1 small hot, fresh red chili

1 pound tomatoes

1 can chickpeas (19 oz)

1 teaspoon ground cumin

salt and black pepper

1/4 pound old Cheddar cheese

1 small iceberg lettuce

4 store-bought soft flour tortillas, 7-8 in

in diameter

--TO SERVE--

thick natural yogurt, or sour cream

--TO GARNISH--

a few sprigs coriander

 

Preheat the grill to high. Peel and thinly slice the onion. Heat the corn oil in

a frying pan and fry the sliced onion over a fairly high heat, stirring, until

it is softened and lightly browned. Peel and crush the garlic, then rinse,

deseed, and slice the chili. Rinse and chop the tomatoes. Drain and rinse the

chickpeas. Stir the cumin into the onion, then add the garlic, chili, tomatoes,

and chickpeas. Cook them over a moderate heat, stirring occasionally, for 5-8

mins, until most of the liquid has evaporated, then season. Coarsely grate the

cheese. Rinse and dry the coriander, and rinse, dry, and shred the lettuce. Lay

the tortillas flat and divide the lettuce among them. Spoon chickpea mixture

down the centre of each, fold the sides over, and lay in an ovenproof dish.

Sprinkle with the cheese and grill until it melts. Serve with yogurt or sour

cream, garnished with coriander.

 

Source:

" Reader's Digest - May 2002 "

S(MC Formatted/Posted by):

" Lily [AmandasMom971] "

Copyright:

" 2002 by Reader's Digest Magazines Canada Limited "

 

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

 

Per Serving (excluding unknown items): 116 Calories; 8g Fat (54.3% calories from

fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 24mg

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

 

NOTES : Spicy chickpeas stuffed into flaky tortilla pancakes and topped with

bubbling-hot cheese make a filling dish for an informal meal. Serve with cool

yogurt or sour cream for a soothing contrast.

 

Tip: Enchiladas, a Mexican dish of tortilla pancakes stuffed with beans, meat or

cheese and topped with a hot sauce, are traditionally baked, but grilling is

faster.

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

 

 

 

 

 

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