| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Mexican | Mexico, Vegetables, Mc-recipe, Veg-life | 8 | Servings |
INGREDIENTS
| 4 | lg | Potatoes; scrubbed |
| 1/4 | c | Nonfat milk |
| 1/4 | c | Fresh Mexican herbs; such as |
| Chives and cilantro; minced | ||
| Salt and pepper; to taste | ||
| 2/3 | c | Grated lowfat pepper cheese such as jalapeno Jack |
| 1 | c | Vegetarian refried beans |
| 1/2 | c | Black olives; coarsely chopped |
INSTRUCTIONS
CHALUPAS 1. Bake potatoes at 400F for 1 hour, or until tender. Remove from oven, cut potatoes in half, and scoop out centers with a spoon or melon baller, leaving approximately 1/4 inch of flesh and skin. Place potato flesh in a bowl, along with milk, herbs, salt, pepper, and half of the cheese. Stir to mash lightly and mix well; set aside. 2. Place potato shells in a baking dish or on a cookie sheet. Divide refried beans among shells, top with olives, and fill with potato-cheese mixture. Sprinkle remaining cheese over tops. 3. Bake for 20 minutes, or until cheese melts and filling has heated through. Makes 8 chalupas. Lacto PER SERVING: 155 CAL (26% from fat), 6g PROT, 3g FAT, 26g CARB, 417mg SOD, 1.5mg CHOL, 4g FIBER Notes: Chalupas usually are fried, canoe-shaped shells filled like tacos. Here, baked potatoes form the chalupa base. For a delicious lunch or dinner, serve with Guacamole Nueva, Grilled Salsa, and warm corn tortillas. Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico* Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08, 1998
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