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Receta Bean And Corn Chili Over Puffed Tortilla (Lf)
by Global Cookbook

Bean And Corn Chili Over Puffed Tortilla (Lf)
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Ingredientes

  • 4 x Soft flour tortillas, 7" dia check pkg for ones with no lard
  • 1 c. Onion, minced
  • 2 cl Garlic, finely minced
  • 1/2 tsp Vegetable oil
  • 14 ounce Italian-style plum tomatoes liquid removed
  • 3/4 tsp Grnd cumin
  • 1/8 tsp Fresh grnd black pepper
  • 1/8 tsp Red pepper flakes
  • 15 1/4 ounce Kidney beans, (reserve 1/4c of liquid)
  • 4 ounce Mild green chilies, minced
  • 1/2 tsp Fresh jalapeno pepper
  • 1 c. Frzn whole-kernel corn thawed
  • 3 ounce Monterey Jack Cheese, lowfat shredded

Direcciones

  1. Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450F for 4 to 5 min till puffed and lightly golden brown.
  2. Reserve. Saute/fry onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 min. Add in tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies. Simmer for 5 min, stirring often. Add in 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.