Tijuana bean dip - butter busters ^
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16oz) Old El Paso fatfree refried beans |
| 1 | cup | Grated nonfat Cheddar cheese |
| 1 | each | Chopped jalapeno peppers, to taste |
| ¼ | cup | Chopped green onions |
| 1 | medium | Tomato, chopped |
| 1 | each | Tb salsa or taco sauce |
| ½ | teaspoon | Lemon juice |
| **Homemade Chips** | ||
| 1 | each | Pk corn or flour tortillas (corn are lower in fat), (25per pkg) |
| Cumin seasoning to taste | ||
| Papa Dash lite salt | ||
Directions
Microwave directions: In a 1 1/2qt. microwavable dish, combine beans, cheese, green onions and jalapeon peppers. Cover with a piece of waxed paper; microwave on high 4-5 minutes or until cheese is melted. Stir after 2 minutes. Stir in tomato, salsa and lemon juice. Serve warm with homemade tortilla chips or Smart Temptations Baked lowfat tortilla chips. Per ¼ cup serving: 46 cal., 0.2g fat (4%), 2mg chol., 2g fiber, 5g pro., 7g carb., 225mg sod. Chips: Cut stack of tortillas into 8 wedges each. Spread in a single layer on a baking sheet. Sprinkle with cumin and lite salt. Bake at 375F about 10 minutes or until dry and crisp. Monitor your chips as to not overbrown. You might turn them after 5 minutes. Store in an airtight container. when serving freshen up in the microwave about 1 minute.
Let sit about 5 minutes before serving or they will be soft and chewy. Per 20 chip serving: 167 cal., 2.7g fat (14%), 0mg chol., 4g fiber, 5g pro., 32mg carb., 132mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95