Ingredients for Adobo Chips With Warm Goat Cheese And Cilantro Salsa
- 1 (7 ounce) can chipotle chiles in adobo
- 1/2 cup fresh cilantro, finely chopped
- 2 medium tomatillos, husked and finely chopped
- 1/4 cup finely chopped red onion
- 1/4 cup + 2 1/2 teaspoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon adobo sauce
- 1 teaspoon paprika
- 1 teaspoon cumin
- 8 white corn tortillas
- 1/4 cup low-fat cream cheese, softened
- 4 ounces goat cheese, softened
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How to Make Adobo Chips With Warm Goat Cheese And Cilantro Salsa
- **Make the Salsa:**
- Finely chop the chipotle peppers to measure 2 teaspoons.
- Remove 1 teaspoon of adobo sauce from the can and set aside.
- In a medium bowl, combine the chopped chipotle peppers, cilantro, tomatillos, red onion, and 1/4 cup lime juice.
- Cover and refrigerate for at least 1 hour (longer is better!).
- **Prepare the Chips:**
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 2 1/2 teaspoons lime juice, 2 tablespoons olive oil, 1 teaspoon adobo sauce, paprika, and cumin.
- Brush one tortilla lightly with about 1/4 teaspoon of the lime juice mixture, spreading it to the edges.
- Top with another tortilla.
- Repeat steps 7 and 8 six more times to create a stack of 8 tortillas.
- Use a sharp knife to cut the tortilla stack into 6 wedges.
- Arrange the wedges in a single layer on baking sheets.
- Bake for 15 minutes.
- Flip the wedges and bake for an additional 10 minutes.
- Reduce oven temperature to 350°F (175°C).
- **Warm the Goat Cheese:**
- In a small bowl, combine the softened cream cheese and goat cheese. Stir until well blended.
- Spread the cheese mixture into a shallow 6-ounce ramekin or baking dish.
- Cover with foil and bake at 350°F (175°C) for 10 minutes, or until warmed through.
- Serve the warm goat cheese with the crispy adobo chips and cilantro-chipotle salsa. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
4g
Fat
11g
Carbs
0g
