Post by Loupy on Feb 8, 2011 21:19:57 GMT -7
Citrus Salsa with Baked Chips
This fiery tomato-and citrus salsa is ideal for wintertime snacking.
SERVINGS: 8
Serving size = 1/4 cup salsa and 4 chips
Ingredients:
4 corn tortillas
Nonstick cooking spray
1/2 cup chopped grapefruit segments*
1/2 cup chopped orange segments*
1/2 cup chopped tomato
1/2 cup chopped cucumber
2 tablespoons chopped green onion
2 tablespoons snipped fresh flat leaf parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Instructions:
1. Preheat oven to 400 degrees F.
For chips: Lightly coat one side of each tortilla with nonstick cooking spray.
Cut each tortilla into eight wedges.
Arrange on an ungreased baking sheet.
Bake for 8 to 10 minutes or until lightly browned and crisp.
Cool.
2. For salsa: In a small bowl, stir together grapefruit, orange, tomato, cucumber, green onion, cilantro, crushed red pepper, and salt.
Make-Ahead Directions:Prepare chips as directed in Step 1.
Place chips in an airtight container; cover and store at room temperature for up to 3 days.
Prepare salsa as directed in Step 2.
Spoon salsa into an airtight container; cover and store in the refrigerator for up to 4 hours.
*Test Kitchen Tip:Other varieties of citrus fruits (such as clementines, blood oranges, cara cara oranges, kumquats, and/or tangerines) can be substituted for the grapefruit and/or oranges.
Nutrition Facts Per Serving:
Calories 44
Sodium 80 mg
Carbohydrate 10 g
Fiber 2 g
Protein 1 g
Diabetic Exchanges
Starch .5 d.e.
This fiery tomato-and citrus salsa is ideal for wintertime snacking.
SERVINGS: 8
Serving size = 1/4 cup salsa and 4 chips
Ingredients:
4 corn tortillas
Nonstick cooking spray
1/2 cup chopped grapefruit segments*
1/2 cup chopped orange segments*
1/2 cup chopped tomato
1/2 cup chopped cucumber
2 tablespoons chopped green onion
2 tablespoons snipped fresh flat leaf parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Instructions:
1. Preheat oven to 400 degrees F.
For chips: Lightly coat one side of each tortilla with nonstick cooking spray.
Cut each tortilla into eight wedges.
Arrange on an ungreased baking sheet.
Bake for 8 to 10 minutes or until lightly browned and crisp.
Cool.
2. For salsa: In a small bowl, stir together grapefruit, orange, tomato, cucumber, green onion, cilantro, crushed red pepper, and salt.
Make-Ahead Directions:Prepare chips as directed in Step 1.
Place chips in an airtight container; cover and store at room temperature for up to 3 days.
Prepare salsa as directed in Step 2.
Spoon salsa into an airtight container; cover and store in the refrigerator for up to 4 hours.
*Test Kitchen Tip:Other varieties of citrus fruits (such as clementines, blood oranges, cara cara oranges, kumquats, and/or tangerines) can be substituted for the grapefruit and/or oranges.
Nutrition Facts Per Serving:
Calories 44
Sodium 80 mg
Carbohydrate 10 g
Fiber 2 g
Protein 1 g
Diabetic Exchanges
Starch .5 d.e.
