Peppered cheese chips

Yield: 1 Servings

Measure Ingredient
3 Flour tortillas, (6-inch)
Vegetable cooking spray
1 tablespoon Grated Parmesan cheese
⅛ teaspoon Ground red pepper
1 teaspoon Black pepper

Lightly coat each tortilla with cooking spray; cut each into 4 wedges.

Combine cheese and peppers in a small bowl; stir well, and sprinkle over tortilla wedges. Arrange wedges in a single layer on a baking sheet.

Bake at 350 degrees for 10 minutes or until crisp and lightly browned.

Yield: 1 dozen chips (serving size: 4 chips).

Per serving: 370 Calories; 9g Fat (22% calories from fat); 11g Protein; 60g Carbohydrate; 4mg Cholesterol; 596mg Sodium Recipe by: Cooking Light, May 1994, page 136 Posted to MC-Recipe Digest V1 #419 by igor@... on Jan 28, 1997.

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