| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
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 |
T |
Chili Powder |
| 1 |
|
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
<jpxtwo@swbell.net> on Feb 24, 1998
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