| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Low-fat flour tortillas (I make my own with no lard just flour and water) |
| 1 |
|
Vegetable Pear (Chayote) peeled and julienned |
| 1 |
|
Garlic clove crushed |
| 1/2 |
|
White onion diced |
| 1/4 |
c |
Chopped cilantro |
|
|
Goya Adobo Seasoning with Comino (Green Cap) |
| 1 |
|
Finely chopped tomato |
| 2 |
|
Finely diced Serrano Chilis |
| 1 |
|
Roasted Poblano Chili peeled and sliced in strips |
|
|
Mixture of low-fat cheeses grated ie:cheddar, jack, etc. |
| 1 |
tb |
Olive or canola oil |
|
|
Salt & pepper to taste |
|
|
Mango slices or diced with Lime juice sprinkled over them (optional) |
INSTRUCTIONS
(To make it more interesting add 1 or 2 oz of smoked mozzarella or gouda.
Spread over 1 tortilla/person for 2 people is very little fat but adds a
wonderful smokey flavor combined with the smokieness of the roasted chili)
Make or buy the tortillas. Sautee the Chayote, garlic, onion,tomato serrano
peppers in a skillet with the 1tbs of oil. Add the seasonings (Adobo,
cilantro, Salt & pepper to taste). Cover and let simmer a bit mixing every
once in awhile. ABout 15 to 20 min. Chayote should be aldente when done.
Construction:
In a clean skillet same size as tortillas or larger turn the heat up to
med-high and let the bottom get hot. Add a tortilla and heat it until it
starts to separate and gets puffy. Turn it over and add a fine layer of the
cheese over the bottom evenly. Add a couple of strips of the roasted
poblanos. Put a couple of tbls of the Chayote mixture over the top. By this
time some of the cheese has melted. Fold the tortilla over and flip it.
Cook on both sides until melted. Serve cut into 4 sections. Start the next
one.
Garnish with some Mango slices sprinkled with lime juice.
*Note if you can't take spicy food use 1 serrano and substitute the Poblano
for a sweet roasted Red or green Pepper.
Posted to Digest eat-lf.v097.n175 by dfw@bellcore.com (Doris Woods) on
1997l,
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