| Chilaquiles |
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8 servings: 3/4 cup per serving Diabetic Exchanges: 1 Starch/Bread, 2 Vegetables, 1/2 Fat |
| 18 corn tortillas (6-inch size) | 1/4 cup water | |
| 1-1/2 pound tomatillos (green tomatoes) washed and peeled | 1 tablespoon vegetable oil 1/2 onion, peeled and chopped | |
| 3 medium cloves garlic, peeled and finely chopped | 1 teaspoon cilantro | |
| 4 small serrano chilies (stems removed), finely chopped | ||
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Prepare tortilla following the "No-fry Tortilla Chips" (above). Combine the next three ingredients in 1/4-cup water. Boil until the tomatillos change color (approximately 5 to 8 minutes). Add cilantro. Blend the ingredients well. Warm the oil in a saucepan and add the blended mixture. Add the tortilla chips to the mixture until they are soft. Serve hot, garnished with chopped onions. |
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Toppings: |
Diabetic Exchanges: |
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