2012 Spiced Chips and Roasted Tomatillo Salsa

By boandozzy

6 chips with 1/4 cup salsa equals 127 calories, 4 g fat (trace saturated fat), 0 cholesterol, 470 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein. Originally published as Spiced Chips and Roasted Tomatillo Salsa in Healthy Cooking August/September 2011, p19

Ingredients

• SALSA:
• 10 flour tortillas (6 inches)
• Cooking spray
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 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

Details

Servings 10
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 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.

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).