Terrytx
04-11-2001, 02:15 PM
Here you go, and it has gotten good reviews.
* Exported from MasterCook *
Layered Chili, Cheese, and Roasted-Corn Dip
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers & Snacks Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (16 ounce) cans pinto beans; drained, rinsed, and divided
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
1 (8 ounce) block fat-free cream cheese
cooking spray
1 (11 ounce) can no-salt-added whole kernel corn, drained
2 cloves garlic, minced
2 cups cooked basmati or other long-grain rice
1/2 cup minced fresh cilantro
1 (4.5 ounce) can chopped green chilies
1 cup bottled salsa
1/2 cup (2 ounces) shredded reduced-fat cheddar
cheese
8 cups baked tortilla chips (about ounces)
Preheat oven to 375 degrees.
Combine 2 cups beans, cumin, hot sauce, black pepper, and cream cheese in a food processor; process until smooth. Place bean mixture in a medium bowl; stir in remaining beans. Set aside.
Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn and garlic, and saute 3 minutes or until lightly browned. Remove from heat, and stir in rice, cilantro, and chilies.
Spread half the bean mixture in the bottom oa shallow 2-quart baking dish coated with cooking spray. Spread half the salsa over bean mixture. Spread rice mixture over salsa. Top with the remaining salsa and bean mixture, and sprinkle with the cheese. Cover and bake at 375 for 30 minutes or until thoroughly heated. Serve with chips.
serving size: 1/2 cup dip and 1/2 cup chips 174 cal, 1.9g fat, .5g pro, 31.g carb, 5mg chol, 446mg sod.
Source:
"Cooking Light-3/01"
* Exported from MasterCook *
Layered Chili, Cheese, and Roasted-Corn Dip
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers & Snacks Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (16 ounce) cans pinto beans; drained, rinsed, and divided
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
1 (8 ounce) block fat-free cream cheese
cooking spray
1 (11 ounce) can no-salt-added whole kernel corn, drained
2 cloves garlic, minced
2 cups cooked basmati or other long-grain rice
1/2 cup minced fresh cilantro
1 (4.5 ounce) can chopped green chilies
1 cup bottled salsa
1/2 cup (2 ounces) shredded reduced-fat cheddar
cheese
8 cups baked tortilla chips (about ounces)
Preheat oven to 375 degrees.
Combine 2 cups beans, cumin, hot sauce, black pepper, and cream cheese in a food processor; process until smooth. Place bean mixture in a medium bowl; stir in remaining beans. Set aside.
Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn and garlic, and saute 3 minutes or until lightly browned. Remove from heat, and stir in rice, cilantro, and chilies.
Spread half the bean mixture in the bottom oa shallow 2-quart baking dish coated with cooking spray. Spread half the salsa over bean mixture. Spread rice mixture over salsa. Top with the remaining salsa and bean mixture, and sprinkle with the cheese. Cover and bake at 375 for 30 minutes or until thoroughly heated. Serve with chips.
serving size: 1/2 cup dip and 1/2 cup chips 174 cal, 1.9g fat, .5g pro, 31.g carb, 5mg chol, 446mg sod.
Source:
"Cooking Light-3/01"