Servings
4 s
Ingredients
- 4 xes Soft flour tortillas; 7" dia check pkg for ones with no lard
- 1 cup Onion; chopped
- 2 clove Garlic; finely chopped
- 1/2 teaspoon
- 14 ounce Italian-style plum tomatoes; drained
- 3/4 teaspoon
- 1/8 teaspoon
- 1/8 teaspoon
- 15 1/4 ounce Kidney beans; (reserve 1/4c of liquid)
- 4 ounce
- 1/2 teaspoon 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.
- Posted to MM-Recipes Digest by “John Weber”
- net> on Mar 21, 98