Spiced Chips and Roasted Tomatillo Salsa Recipe

Spiced Chips and Roasted Tomatillo Salsa Recipe
Spiced Chips and Roasted Tomatillo Salsa Recipe photo by Taste of Home
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Spiced Chips and Roasted Tomatillo Salsa Recipe

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Your food processor does most of the work for this green salsa studded with mango and splashed with lime. Yum! —Mary Relyea, Canastota, New York
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 10 flour tortillas (6 inches)
  • Cooking spray
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • SALSA:
  • 3/4 pound tomatillos, husks removed, quartered
  • 1 small onion, cut into wedges
  • 1 jalapeno pepper, halved and seeded
  • 2 garlic cloves
  • 3 tablespoons fresh cilantro leaves
  • 1-1/2 teaspoons lime juice
  • 1/2 teaspoon salt
  • 1 medium mango, peeled and diced

Directions

Cut each tortilla into six wedges; place on ungreased baking sheets. Spritz with cooking spray. Combine the chili powder, cumin and salt; sprinkle over wedges. Bake at 425° for 5-8 minutes or just until edges begin to brown.
For salsa, place the tomatillos, onion, jalapeno and garlic in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Broil 4-6 in. from the heat for 14-17 minutes or until tender and lightly browned, stirring once. Cool to room temperature.
Transfer to a food processor; add the cilantro, lime juice and salt. Cover and process until coarsely chopped. Stir in mango. Refrigerate until serving. Serve with chips. Yield: 5 dozen (2-1/2 cups salsa).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spiced Chips and Roasted Tomatillo Salsa in Healthy Cooking August/September 2011, p19

Nutritional Facts

6 chips with 1/4 cup salsa: 127 calories, 4g fat (0 saturated fat), 0 cholesterol, 470mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 4g protein.

  • 10 flour tortillas (6 inches)
  • Cooking spray
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • SALSA:
  • 3/4 pound tomatillos, husks removed, quartered
  • 1 small onion, cut into wedges
  • 1 jalapeno pepper, halved and seeded
  • 2 garlic cloves
  • 3 tablespoons fresh cilantro leaves
  • 1-1/2 teaspoons lime juice
  • 1/2 teaspoon salt
  • 1 medium mango, peeled and diced
  1. Cut each tortilla into six wedges; place on ungreased baking sheets. Spritz with cooking spray. Combine the chili powder, cumin and salt; sprinkle over wedges. Bake at 425° for 5-8 minutes or just until edges begin to brown.
  2. For salsa, place the tomatillos, onion, jalapeno and garlic in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Broil 4-6 in. from the heat for 14-17 minutes or until tender and lightly browned, stirring once. Cool to room temperature.
  3. Transfer to a food processor; add the cilantro, lime juice and salt. Cover and process until coarsely chopped. Stir in mango. Refrigerate until serving. Serve with chips. Yield: 5 dozen (2-1/2 cups salsa).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spiced Chips and Roasted Tomatillo Salsa in Healthy Cooking August/September 2011, p19

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