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Adobo Chips with Goat Cheese and Cilantro Salsa

 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.
Nutritional 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.