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Ingredientes
- 8 x corn tortillas warmed (6-inch)
- Â Â vegetable cooking spray
- 1 x clove garlic chopped
- 2 Tbsp. flour
- 2 c. water divided
- 1/2 tsp beef bouillon
- 3 Tbsp. grnd chili peppers New Mexico
- 1/2 tsp dry oregano
- 1/4 tsp grnd cumin
- 4 ounce shredded lowfat mozzarella cheese
- 2 ounce shredded lowfat cheddar cheese
- 1/2 c. chopped onion
- 1 c. red leaf lettuce minced
Direcciones
- Wrap tortillas securely in foil; bake at 350 degrees for 15 min or possibly till thoroughly heated.
- Coat a medium nonstick saucepan with the cooking spray; place over medium heat till warm. Add in garlic and saute/fry till tender.
- Combine flour and 1/4 c. of the water; add in to saucepan, stirring well.
- Add in remaining 1-3/4 c. of water, bouillon, warm chilies, oregano and cumin. Bring to a boil, cook over medium heat till mix is thickened and bubbly, stirring constantly. Remove from heat.
- Spread 3 Tbsp. of sauce on each of 4 serving plates; top each with a tortilla. Spread 3 Tbsp. of sauce over each tortilla; sprinkle each with 2 Tbsp. mozzarella cheese, 1 Tbsp. Cheddar cheese and 1 Tbsp. onion. Top each tortilla with a tortilla and spread with 2 Tbsp. sauce. Sprinkle each tortilla with 2 Tbsp. mozzarella cheese, 1 Tbsp. Cheddar cheese, l Tbsp. onion and 1/4 c. lettuce.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 94 | 55% |
| Total Fat 10.57g | 13% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 248mg | 10% |
| Potassium 106mg | 3% |
| Total Carbs 6.88g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.33g | 1% |
| Protein 11.75g | 19% |
