| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Mexican | 4 | Servings |
INGREDIENTS
| 8 | Corn tortillas | |
| 1/2 | c | Mexican Style Shredded Cheese |
| 3 | md | Tomatoes; chopped |
| 1 | sm | Onion; chopped |
| 1 | Yellow bell pepper; chopped | |
| 3 | Cloves garlic; pressed | |
| 3 | tb | Fresh cilantro; chopped |
| 3 | tb | Red wine vinegar |
| Hot sauce; to taste |
INSTRUCTIONS
FOR THE SALSA 1. Combine all the ingredients to make the salsa. This can be done the night before so that the flavors can mingle. 2. Cut the tortillas into quarters. Place on baking sheet and bake in 350° oven until crisp, about 10 minutes. 3. Place a spoonful of salsa on each chip and top with shredded cheese. Place under broiler until cheese melts, about 2 minutes. I make extra chips and serve with the leftover salsa. NOTES : Calories: 212.1 (21.4% from fat) Fat: 5.4g cholesterol: 11mg Carbohydrate: 37g Fiber: 4.4g Sodium: 168mg Recipe by: Wildrose Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug 18, 1998, converted by MM_Buster v2.0l.
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