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Adobo Chips with Warm Goat Cheese and Cilantro Salsa

Cooking Light

Randy Mayor

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

Ingredients

  • Salsa:
  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 2  cups  chopped fresh cilantro (about 1 bunch)
  • 1  cup  finely chopped tomatillos (about 4 medium)
  • 1/4  cup  minced red onion
  • 1/4  cup  fresh lime juice

  • Chips:
  • 2 1/2  teaspoons  fresh lime juice
  • 1  teaspoon  canola oil
  • 1  teaspoon  adobo sauce
  • 1/2  teaspoon  paprika
  • 1/4  teaspoon  cumin
  • 8  (6-inch) white corn tortillas

  • Cheese:
  • 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
  • 1/4  cup  (2 ounces) goat cheese

Preparation

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.

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.

Nutritional Information

Calories:
95 (29% from fat)
Fat:
3.3g (sat 1.2g,mono 0.9g,poly 0.6g)
Protein:
4.9g
Carbohydrate:
13.4g
Fiber:
1.8g
Cholesterol:
4.4mg
Iron:
0.5mg
Sodium:
131mg
Calcium:
60mg
Elizabeth Taliaferro, Cooking Light, MAY 2005