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Suggest a better descriptionPreheat broiler. Broil tomatoes, onions, garlic and chilies in a baking dish 4 inches from the heat for 2 to 3 minutes or until browned. Turn the vegetables over; broil for 2 to 3 minutes longer or until browned. Let cool; peel the tomatoes and chilies. Transfer vegetables in batches to a food processor and pulse until coarsely pureed. Heat 1/2 inch oil in a skillet over medium-high heat to 375 degrees. Fry tortilla strips in batches for about 1 1/2 minutes or until slightly crisp and golden. Transfer to paper towels to drain. Carefully remove all but 3 tablespoons of the oil; turn heat to medium-high. Add the puree and the tortillas and stir gently to combine. Season with salt and heat for 5 to 7 minutes or until the tortillas are heated through but still crisp. Sprinkle with cheese and serve. Yields 6 servings. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 6 servings | ||
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Calories: 22 | ||
Calories from Fat: 2 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 271.4mg | 7 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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