KRT SOUTH
By Joy E. Zacharia, R.D.
Southern Living
(KRT)
Makes 12 servings
Prep: 35 min., Cook: 14 min., Bake: 20 min.
The original version called for deep-frying the tortillas and used larger amounts of full-fat dairy products and oil.
12 corn tortillas
Vegetable cooking spray
1 medium onion, chopped
½ red bell pepper, chopped
2 teaspoons olive oil
2 garlic cloves, chopped
1 ½ (16-ounce) cans chickpeas, rinsed and drained
1 cup fat-free reduced-sodium chicken broth
2 tablespoons chopped fresh cilantro
2 chipotle peppers in adobo sauce, minced
½ teaspoon salt
2 tablespoons lime juice
1 (8-ounce) container light sour cream
½ cup salsa verde
½ head iceberg lettuce, shredded
6 plum tomatoes, chopped
½ (8-ounce) package feta cheese, crumbled
COAT tortillas evenly on both sides with cooking spray. Arrange on baking sheets in a single layer.
BAKE at 375 degrees for 20 minutes or until crisp and golden. Remove from oven; set aside.
SAUTE onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic; saute 1 minute. Add chickpeas and next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.
PROCESS chickpea mixture in a food processor or with a hand blender until smooth. Return mixture to skillet. Simmer, stirring occasionally until thickened. Stir in lime juice, and cook 2 to 3 minutes.
STIR together sour cream and ½ cup salsa verde.
SPREAD chickpea mixture evenly over tortillas. Top evenly with lettuce and tomatoes. Drizzle with sour cream mixture, and sprinkle with cheese. Serve immediately.
NOTE: Chipotle peppers in adobo sauce and salsa verde (green salsa) may be found in the Mexican section of the supermarket.
Calories 189 (31 degrees from fat); Fat 6.5g (sat 3.2g, mono 1.3g, poly 0.7g); Protein 6.6g; Carb 27.4g; Fiber 4.2g; Chol 18.2mg; Iron 1.3 mg; Sodium 438mg; Calc 155mg.
KRT SOUTH is a premium service of Knight Ridder/Tribune
© 2003, Southern Living Inc.
