|
1 cup finely chopped cooked chicken breast
1/2 cup chopped jieama
1/2 cup (2-ozs.) shredded reduced-fat cheddar cheese
1/4 cup nonfat mayonnaise
1 tablespoon diced pimento, drained
1 (4-oz.) can chopped green chiles, drained
6 (6-inch) corn tortillas
1. Combine first 6 ingredients in a small bowl, stir well. Set aside.
2. Cut each tortillas into 6 circles using a 2-inch biscuit cutter. Place tortilla chips on an ungreased baking sheet.
3. Bake at 350-degrees for 6 minutes. Turn chips, and bake an additional 2 to 3 minutes or until golden and crisp.
4. Spread chicken mixture evenly over chips (about 1 tablespoon per chip).
5. Broil 5 1/2 inches from heat (with electric oven door partially open) 3 minutes or until hot and bubbly.
6. Serve warm.
Jicama is a root vegetable with a water chestnut type texture. Peel the thin, brown skin of this Mexican potato just before use.
N/A
|
