Thursday, January 01, 2004
1 can (15.5 ounces) chili beans, drainedButter-flavored cooking spray
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
¼ cup chopped onion
1 jalapeño, seeded and chopped
½ teaspoon minced garlic
8 ounces chopped grilled chicken strips
2 tablespoons chopped fresh cilantro
8 corn tortillas (6 inches each)
½ cup light Mexican cheese blend (4.5g fat per ¼ cup serving)
1. Preheat oven to 425º F. 2. Process beans in blender until smooth. Set aside. 3. Spray a medium skillet with butter-flavored spray and heat over medium heat. Sauté peppers, onion, jalapeño and garlic 1-2 minutes. Stir in chicken and cilantro. Remove from heat. 4. Spread 3 tablespoons beans on a tortilla. Place on baking sheet and top with a second tortilla. Spread ½ cup chicken mixture over second tortilla and sprinkle with 2 tablespoons cheese. 5. Repeat step 4 three more times with remaining ingredients. Bake 10-12 minutes, or until cheese is melted.
Nutrition Facts:
312 calories, 44g carbohydrate, 25g protein, 5.7g fat, 1.9g saturated fat, 32mg cholesterol, 8.2g fiber, 1061mg sodium
Original recipe by Janet Potts, RD, LD