Adobo Chips with Warm Goat Cheese and Cilantro Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When you're tired of the same ol' queso and chips, try these smoky adobo chips with some warm goat cheese and a zesty cilantro salsa. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
2 cups chopped fresh cilantro (about 1 bunch) |
1 cup finely chopped tomatillos (about 4 medium) |
1/4 cup minced red onion |
1/4 cup fresh lime juice |
chips |
2 1/2 teaspoons fresh lime juice |
1 teaspoon canola oil |
1 teaspoon adobo sauce |
1/2 teaspoon paprika |
1/4 teaspoon cumin |
8 (6-inch) white corn tortillas |
1/2 cup (4 ounces) block-style fat-free cream cheese, softened |
1/4 cup (2 ounces) goat cheese |
Directions:
1. To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
2. Preheat oven to 375°.
3. To prepare chips, combine 2 1/2 teaspoons lime juice, canola 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 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 wedges. Bake an additional 10 minutes.
4. Reduce oven temperature to 350°.
5. To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture 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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