| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | St. Louis | 4 | Servings | |
INGREDIENTS
| 1 | c | (4 Oz.) Goat Cheese |
| 1 | c | (4 Oz.) Reduced-Fat Monterey Jack; Grated |
| 1/4 | c | Fresh Cilantro; Chopped |
| 1 | tb | Chili Powder |
| 1 | cn | (15 Oz.) Red Beans; Rinsed And Drained |
| 8 | Fat-Free; (8-Inch) Flour Tortillas | |
| Cooking Spray | ||
| Green Chile Salsa; See Notes | ||
| Cilantro Sprigs; Optional |
INSTRUCTIONS
Preheat oven to 350. Combine first 5 ingredients; spread about 3/4 cup cheese mixture onto ech of 4 tortillas, leaving a 1/2 inch border. Top each with a tortilla, pressing gently to secure. Place tortillas on a baking sheet coated with cooking spray; cover with foil. Bake at 350 for 25 minutes or until cheeses melt. Serve with Green Chile Salsa; garnish with cilantro sprigs, if desired. Shared by Jill Proehl, St. Louis, MO - REG2 NOTES : ***Green Chile Salsa: 1 1/3 c diced seeded tomato, 1/4 c diced sweet onion, 2 t fresh lime juice, 1 t minced fresh cilantro, 1/4 t freshly ground pepper, 1 can chopped green chiles (4.5 oz). Combine all ingredients in a bowl. Recipe by: Cooking Light, Jan/Feb 1998 Posted to MC-Recipe Digest by Jill Proehl <[email protected]> on Feb 24, 1998
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