Bean-and-corn Chili Over Puffed Tortilla (lf) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Soft flour tortillas, 7" dia check pkg for ones with no lard
1 cup: Onion, chopped
2 centiliter: Garlic, finely chopped
1/2 tsp: Vegetable oil,
14 ounce: Italian-style plum tomatoes, drained
3/4 tsp: Ground cumin,
1/8 tsp: Fresh ground black pepper,
1/8 tsp: Red pepper flakes,
15 1/4 ounce: Kidney beans, (reserve 1/4c of liquid)
4 ounce: Mild green chilies, chopped drained -=or=-
1/2 tsp: Fresh jalapeno pepper,
1 cup: Frozen whole-kernel corn, thawed
3 ounce: Monterey Jack Cheese, lowfat shredded
Directions:
Arrange tortillas on foil-lined baking sheet. Watching carefully, bake
tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet
over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black
pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the
green chilies. Simmer for 5 minutes, stirring often. Add corn and
cook 1 minute longer. Place a tortilla on each plate. Mound about
3/4 c of chili over each. Sprinkle each with 1/4 of the cheese. Serve
accompanied by the remaining green chilies.
Source from luhu.jp
tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet
over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black
pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the
green chilies. Simmer for 5 minutes, stirring often. Add corn and
cook 1 minute longer. Place a tortilla on each plate. Mound about
3/4 c of chili over each. Sprinkle each with 1/4 of the cheese. Serve
accompanied by the remaining green chilies.
Source from luhu.jp