Adobo Chips with Warm Goat Cheese and Cilantro Salsa



Salsa:
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

Cheese:
1/2 cup (4 ounces) block-style fat-free cream cheese,
softened
1/4 cup (2 ounces) goat cheese

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.
Preheat oven to 375°.

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.

Reduce oven temperature to 350°.

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.

Yield: 8 servings (serving size: 6 chips, 1 1/2
tablespoons cheese mixture, and about 1/4 cup salsa)

CALORIES 95(29% from fat); FAT 3.3g (sat 1.2g,mono
0.9g,poly 0.6g); PROTEIN 4.9g; CHOLESTEROL 4.4mg;
CALCIUM 60mg; SODIUM 131mg; FIBER 1.8g; IRON 0.5mg;
CARBOHYDRATE 13.4g






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