Thursday, January 01, 2004
Categories:
Appetizers-Side Dish
Yield:
14 servings, 1/4 cup each
Ingredients:
2 large dried chili peppers
1 can (15 oz.) pinto beans, drained, rinsed and mashed
1 can (15 oz.) chili beans
1/2 C. salsa
3 T. chopped fresh cilantro, divided use
1/2 tsp. minced garlic
Vegetable oil cooking spray
1/2 C. shredded reduced-fat Monterey Jack cheese (6g fat per ounce)
1/2 C. shredded low-fat cheddar cheese (1.5g fat per ounce)
3 green onions, chopped
Directions:
Preheat oven to 350 degrees F. Cover chilies with boiling water. Let stand 10 minutes. Drain chilies; remove seeds and chop. In a large mixing bowl, combine chilies, mashed pinto beans, chili beans, salsa, 2 tablespoons chopped cilantro and garlic. Spoon into a deep-dish pie plate or ovenproof 1-quart serving dish that has been sprayed with vegetable oil cooking spray. Sprinkle with cheese. Bake 15-20 minutes or until cheese is melted and mixture is hot. Sprinkle with onions and remaining chopped cilantro. Serve with baked tortilla chips.
Nutrition Facts:
81 calories, 13g carbohydrate, 6g protein, 1.5g fat, 0.7g saturated fat, 3mg cholesterol, 3.8g dietary fiber, 233mg sodium
Source:
Original recipe by Janet Potts, RD, LD