Directions:
- Cut each tortilla into six wedges; place on ungreased baking sheets. Spritz with cooking spray. Combine the chili powder, cumin and salt; sprinkle over wedges. Bake at 425° for 5-8 minutes or just until edges begin to brown.
- For salsa, place the tomatillos, onion, jalapeno and garlic in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Broil 4-6 in. from the heat for 14-17 minutes or until tender and lightly browned, stirring once. Cool to room temperature.
- Transfer to a food processor; add the cilantro, lime juice and salt. Cover and process until coarsely chopped. Stir in mango. Refrigerate until serving. Serve with chips. Yield: 5 dozen (2-1/2 cups salsa).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.43 Kcal (596 kJ) | ||
| Calories from fat | 24.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 4% | |
|---|---|---|---|
| Sodium | 400.29mg | 17% | |
| Potassium | 226.51mg | 5% | |
| Total Carbs | 26.49g | 9% | |
| Sugars | 6.48g | 26% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 1.6mg | 9% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 128.22 Kcal (537 kJ) | ||
| Calories from fat | 22.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Sodium | 360.38mg | 17% | |
| Potassium | 203.92mg | 5% | |
| Total Carbs | 23.85g | 9% | |
| Sugars | 5.84g | 26% | |
| Dietary Fiber | 2.53g | 11% | |
| Protein | 3.44g | 8% | |
| Vitamin C | 16.9mg | 31% | |
| Iron | 1.4mg | 9% | |
| Calcium | 23.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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