Adobo Chips With Warm Goat Cheese and Cilantro Salsa |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
A great appetizer for Cinco de Mayo! This has gotten many compliments! Adapted from Cooking Light magazine. Ingredients:
2 chipotle chiles in adobo (or to taste-i only use 1) |
2 cups chopped fresh cilantro (1 bunch) |
1 cup finely chopped tomatillo (about 4 medium) |
1/4 cup minced red onion |
1/4 cup fresh lime juice (may sub lemon) |
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 |
1/2 cup block-style low-fat cream cheese, softened |
1/4 cup goat cheese |
Directions:
1. To prepare salsa:.
2. 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.
3. Preheat oven to 375°.
4. To prepare chips:.
5. 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.
6. Reduce oven temperature to 350°.
7. To prepare cheese:.
8. 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. Enjoy!
|
|