Ingredients:
2 chipotle chiles in adobo ( or to taste-I only use 1)
2 cups chopped fresh cilantro ( 1 bunch)
1 cup finely chopped tomatillos ( about 4 medium)
1/4 cup minced red onions
1/4 cup fresh lime juice ( may sub lemon)
2 1/2 teaspoons fresh lime juice
1 teaspoon olive oil
1 teaspoon adobo sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
8 (6 inch) white corn tortillas
1/2 cup block-style low-fat cream cheese, softened
1/4 cup goat cheese
Directions:
To prepare salsa:.
Finely chop the chipotle peppers to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside. Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
Preheat oven to 375F.
To prepare chips:.
Combine 2 1/2 teaspoons lime juice, olive oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with lime juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375F for 15 minutes; turn over wedges. Bake an additional 10 minutes.
Reduce oven temperature to 350F.
To prepare cheese:.
Combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mix into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350F for 10 minutes or just until warm. Enjoy!
Servings: 8
Time preparation: 15 min.
Time total: 50 min.