| 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 <jpxtwo@swbell.net> on Feb 24,
1998
A Message from our Provider:
“Lust and selfishness do not equal love”