Baked Corn Chips
Ingredients:
8 corn tortillas
1 teaspoon vegetable oil
Using a stiff-bristle pastry
brush, coat each corn tortilla with vegetable oil. With a sharp knife,
cut a stack of tortillas in half, then in quarters.
Arrange pieces on ungreased
baking sheet.
Bake the chips in a 400-degree
oven until lightly browned, about 15 minutes. Yield: 32 chips
Give Peas A Chance Guacamole
Ingredients:
1 pound frozen peas, defrosted
2 Tablespoons olive oil
2 Tablespoons fresh lime
juice (juice of 1 large lime)
¼ bunch fresh cilantro,
trimmed of long stems
1 fresh yellow hot or jalapeno
pepper, seeded and minced fine
½ Tablespoons picante
sauce, mild to medium
2 Tablespoons finely chopped
onion
1 tomatillo, husk removed,
finely shopped
¼ medium tomato,
peeled, seeded and finely chopped
¼ teaspoon ground
cumin
Dash of salt
Finely ground black pepper
Instructions:
In a blender or food processor,
combine peas, oil, lime juice, cilantro and yellow hot or jalepeno pepper.
Blend/process until smooth.
Place in mixing bowl. Add
picante sauce, chopped onion, tomatillo, tomato and spices.
Mix well. Serve either chilled
or at room temperature.
Serves: 8
Nutrition Facts:
Serving:1 chip with dip
Calories 98 g
Fat 3.5 g,
Cholesterol 0 mg,
Sodium 199 mg
Courtesy Of: http://www.phs.org
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