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When you're tired of the same ol' queso and chips, try these smoky adobo chips with some warm goat cheese and a zesty cilantro salsa.

Elizabeth Taliaferro
Recipe by Cooking Light May 2005

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Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 6 chips, 1 1/2 tablespoons cheese mixture, and about 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.

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  • Preheat oven to 375°.

  • To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° for 15 minutes; turn wedges. Bake an additional 10 minutes.

  • Reduce oven temperature to 350°.

  • To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm.

Nutrition Facts

95 calories; calories from fat 29%; fat 3.3g; saturated fat 1.2g; mono fat 0.9g; poly fat 0.6g; protein 4.9g; carbohydrates 13.4g; fiber 1.8g; cholesterol 4.4mg; iron 0.5mg; sodium 131mg; calcium 60mg.
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