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.




Diabetic Exchanges:
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