Chipotle chiles in adobo sauce; drained and minced, avail in cans
2
c
Lowfat Monterey Jack cheese; shredded (8oz, divided use)
2
c
Baked tortilla chips
INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 7
ingredients (onion through garlic); saute 5 minutes. Add water and next 7
ingredients (water through chiles); bring to a boil. Reduce heat; simmer,
uncovered, 10 minutes, stirring occasionally.
3. Spoon half of bean mixture into the bottom of a 13 x 9-inch baking dish;
sprinkle with 1 cup cheese. Top with remaining bean mixture. Cover and bake
at 375 degrees for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an
additional 10 minutes. Press chips into casserole. Yield: 12 servings
(serving size: 1-1/2 cups).
Nutritional Information: CALORIES 237 (21% from fat); FAT 5.5g (sat 2.4g,
mono 0.7g, poly 0.6g); PROTEIN 13.4g; CARB 36.2g; FIBER 7.4g; CHOL 12mg;
IRON 2.5mg; SODIUM 459mg; CALC 198mg Lower salt by making own beans.
SOURCE: Cooking Light 1997-August (c) 1997 Cooking Light, Inc.
Notes: The ingredients in this deep-flavored dish are reminiscent of mole,
the Mexican sauce made from onion, garlic, chiles, and chocolate. The
chipotle chiles add a smoky flavor, though they can be omitted or used to
taste.
Recipe by: Cooking Light (Magazine) August, 1997
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18,
1998
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