Chilequiles
Source of Recipe
ws
Recipe Introduction
Sort of a cross between nachos and pizza, chilequiles are crunchy, gooey and
delicious. A great way to use leftovers, they make a wonderful first course, snack or
entree in a soup-and-something supper.
servings 4
points 4
List of Ingredients
Eight 6" corn tortillas, each cut into eighths
4 servings (1/3 cups) Cooked Red Sauce
One or more Toppings (see below)
1 1/2 ounces Monterey Jack cheese, shredded
2 tablespoons nonfat sour cream
2 tablespoons plain nonfat yogurt Recipe
Preheat oven to 250oF. Spray 9" flameproof pie pan with nonstick cooking spray.
Place tortilla pieces in a single layer on large baking sheet; bake 1 hour, until
tortillas are very crisp and dry. Remove from oven; set aside.
In large bowl, toss tortilla pieces with sauce; spread evenly in prepared pie pan.
Sprinkle evenly with topping(s), then cheese. Bake, loosely covered, 20 minutes,
until heated through and cheese is melted.
Preheat broiler.
Broil tortilla mixture 4" from heat, 1 minute, until cheese is lightly browned.
In small bowl, combine sour cream and yogurt; spoon onto tortilla mixture. Serve
immediately.
EACH SERVING (WITH COOKED RED SAUCE; WITHOUT TOPPINGS)
PROVIDES: 1/4 Fat, 2 Vegetables, 1/2 Protein, 2 Breads, 15 Optional Calories
PER SERVING: 216 Calories, 7 g Total Fat, 2 g Saturated Fat, 11 mg Cholesterol, 464
mg Sodium, 34 g Total Carbohydrate, 5 g Dietary Fiber, 8 g Protein, 205 mg Calcium +++(4 pts
EACH SERVING (WITH COOKED GREEN SAUCE; WITHOUT TOPPINGS)
PROVIDES: 1/4 Fat, 1 3/4 Vegetables, 1/2 Protein, 2 Breads, 15 Optional Calories
PER SERVING: 256 Calories, 8 g Total Fat, 2 g Saturated Fat, 11 mg Cholesterol, 451
mg Sodium, 39 g Total Carbohydrate, 3 g Dietary Fiber, 11 g Protein, 224 mg Calcium (5 pts)
**************
TOPPINGS
1 cup thinly sliced onions (Add 1/2 Vegetable Selection)
PER SERVING OF ONIONS: 15 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 1 mg Sodium, 3 g Total Carbohydrate, 1 g Dietary Fiber, 0 g Protein, 8 mg Calcium+++(0 pts)
2 medium poblano peppers, roasted, peeled, seeded and cut into strips (Add 1/2 Vegetable Selection)
PER SERVING OF PEPPERS: 12 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 2 mg Sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 1 g Protein, 6 mg Calcium +++(0 pts)
2 medium jalapeno peppers, seeded, deveined and thinly sliced (Add 1/2 Vegetable Selection)
PER SERVING OF PEPPERS: 3 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 0 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 0 g Protein, 1 mg Calcium++ (0 pts)
1 cup steamed chopped spinach or Swiss chard (Add 1/2 Vegetable Selection)
PER SERVING OF SPINACH: 10 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 32 mg Sodium, 2 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 61
mg Calcium +++(0 pts)
PER SERVING OF SWISS CHARD: 9 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 79 mg Sodium, 2 g Total Carbohydrate, 0 g Dietary Fiber, 1 g Protein, 26
mg Calcium +++(0 pts)
1 1/2 ounces queso fresco, soft-textured pot cheese or soaked and drained feta cheese, crumbled (Add 1/2 Protein Selection)
PER SERVING OF CHEESE: 34 Calories, 3 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 75 mg Sodium, 0 g Total Carbohydrate, 0 g Dietary Fiber, 2 g Protein, 56
mg Calcium +++(1 pt)
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