Baked Chalupas (naturalland)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Mexican | Mc-recipe, Mexico, Vegetables, Veg-life | 8 | Servings |
INGREDIENTS
| 4 | 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 | ||
| 4 | mg SOD, 1.5mg CHOL 4g FIBER |
INSTRUCTIONS
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. 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. 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, 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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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: <1mg
Sodium: 300.5mg
Potassium: 591.4mg
Carbohydrates: 22.5g
Fiber: 4.8g
Sugar: 1.5g
Protein: 4.9g