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- Makes: 6 to 8 servings
5 mins to 7 mins
Baked Tortilla Chips (recipe follows) or 4 cups tortilla chips (about 4 ounces)
shredded Mexican-style four cheese blend, Monterey Jack cheese with jalapeno peppers, Monterey Jack, cheddar, queso quesadilla, Chihuahua, and/or asadero cheese (8 ounces)
refried beans or refried black beans
shredded cooked chicken or pork; cooked ground beef or bulk pork sausage; finely chopped cooked Spanish chorizo; or chopped cooked shrimp
roasted red or yellow sweet peppers, cut into thin strips and/or pitted ripe olives, coarsely chopped
diced green chili peppers, drained
Toppings: thinly sliced green onions, snipped fresh cilantro, dairy sour cream, refrigerated guacamole, and/or additional bottled salsa (optional)
Baked Tortilla Chips:
Flour tortillas or 5 to 6-inch corn tortillas
Arrange tortilla chips on an 11- or 12-inch ovenproof platter or round pizza pan. Top with 1 cup of cheese.
In a medium saucepan, combine beans, the 2/3 cup salsa and cumin. Cook and stir over medium heat just until heated through. Remove from heat; spoon bean mixture over cheese and spread evenly (all chips may not be covered).
Sprinkle chicken, roasted peppers, chili peppers and remaining 1 cup cheese over bean mixture. Bake in a 425 degrees oven for 5 to 7 minutes or until heated through and cheese is melted. Serve immediately with toppings, if you like.
Cut six 7- or 8-inch flour tortillas or 5- to 6-inch corn tortillas into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degrees oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven.
Servings Per Recipe 6, sugar (g) 2, Polyunsaturated fat (g) 1, fiber (g) 5, sat. fat (g) 8, Monosaturated fat (g) 2, iron (mg) 3, calcium (mg) 374, vit. C (mg) 43, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 433, vit. A (IU) 146, Niacin (mg) 3, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0, chol. (mg) 54, Folate (µg) 12, sodium (mg) 1154, Fat, total (g) 18, carb. (g) 42, pro. (g) 24, cal. (kcal) 424