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Adobo Chips with Goat Cheese and Cilantro Salsa

Homemade tortilla chips topped with warm, creamy goat cheese and spicy salsa. Brought to you by dLife®

6 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

CILANTRO SALSA:
7 ounces chipotle peppers in adobo sauce
2 cups fresh cilantro, about 1 bunch
1 cup chopped tomatillos, about 4 medium
2 ounces red onion, minced
1/4 cup fresh lime juice
ADOBO TORTILLA CHIPS:
2-1/2 teaspoons fresh lime juice
1 teaspoon canola oil
1/2 teaspoon paprika
1/4 teaspoon ground cumin
8 medium corn tortillas
CHEESE TOPPING:
4 ounces cream cheese, softened
2 ounces goat cheese

Directions

Cilantro Salsa: Drain adobo liquid from chipotle peppers into small
bowl. Set aside.
Finely dice two chipotle peppers.
In medium bowl, combine chipotle peppers, cilantro, tomatillos,
onion, and 1/4 cup lime juice. Cover and refrigerate 1 hour.

2 of 2

Adobo Chips with Goat Cheese and Cilantro Salsa (continued)

Directions (continued)

Adobo Tortilla Chips: Preheat oven to 375°F.
Whisk together 2-1/2 teaspoons lime juice, canola oil, 1 teaspoon
reserved adobo sauce, paprika, and cumin.
Coat each tortilla with 1/4 teaspoon juice mixture.
Layer tortillas and cut into 6 wedges. Arrange wedges on baking
sheet.
Bake 15 minutes. Turn chips, bake additional 10 minutes.
Remove chips and reduce heat to 350°F.
Cheese Topping: In small bowl, blend cream cheese and goat cheese.
Spoon mixture into small ovenproof bowl.
Cover with foil and bake at 350°F 10 minutes, or until thoroughly
warmed.
To serve, top tortilla chips with cheese mixture followed by salsa.

Nutrition Facts: 1 serving equals 144 calories, 5 g fat (2 g saturated fat), 199 mg sodium, 21 g carbohydrate, 4 g protein. Diabetic Exchanges: 1 starch, 3/4 fat, 1/2 vegetable.