8 servings: 3/4 cup per serving
Diabetic Exchanges: 1 Starch/Bread, 2 Vegetables, 1/2 Fat
18 corn tortillas (6-inch size) 1/4 cup water 1-1/2 pound tomatillos (green tomatoes) washed and peeled 1 tablespoon vegetable oil 1/2 onion, peeled and chopped 3 medium cloves garlic, peeled and finely chopped 1 teaspoon cilantro 4 small serrano chilies (stems removed), finely chopped
Prepare tortilla following the "No-fry Tortilla Chips" (above). Combine the next three ingredients in 1/4-cup water. Boil until the tomatillos change color (approximately 5 to 8 minutes). Add cilantro. Blend the ingredients well. Warm the oil in a saucepan and add the blended mixture. Add the tortilla chips to the mixture until they are soft. Serve hot, garnished with chopped onions.
4 tablespoons nonfat plain yogurt 1/4 Milk, Nonfat 1 ounce shredded low-fat cheese 1 Meat, Medium Fat 1/3 cup boiled Mexican refried beans 1 Starch/Bread
RECIPE INDEX | PLANTANSWERS | AGGIE HORTICULTURE