| 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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