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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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here's another recipe from the better care kitchens diabetic snack cook book!this sounds like a winner!enjoy! Ingredients:
1 can(about 14 ounces)mexican-style stewed tomatoes,drained. |
1 can(10 ounces)chunk white chicken packed in water,drained. |
1 green onion,minced |
2 teaspoons ground cumin,divided |
1/2 teaspoon garlic powder |
1 cup fat-free refried beans |
4 tablespoons chopped fresh cilantro,divided |
2 large or 4 small flour tortillas |
1 cup(4 ounces)shredded monterey jack cheese with jalapeno peppers. |
Directions:
1. PREHEAT BROILER.
2. COMBINE TOMATOES,CHICKEN,GREEN ONION,1 TEASPOON CUMIN AND GARLIC POWDER IN MEDIUM BOWL;MIX WELL.COMBINE REFRIED BEANS,REMAINING 1 TEASPOON CUMIN AND 2 TABLESPOONS CILANTRO IN SMALL BOWL.SET ASIDE.
3. PLACE TORTILLAS ON BAKING SHEET.BROIL 30 SECONDS PER SIDE OR UNTIL CRISP BUT NOT BROWNED.REMOVE FROM OVEN.REDUCE OVEN TEMPERATURE TO 400 DEGREES F.
4. SPREAD BEAN MIXTURE EVENLY OVER EACH TORTILLA.TOP WITH CHICKEN MIXTURE AND CHEESE.BAKE 5 MINUTES.
5. RETURN OVEN TO BROIL.BROIL TORTILLAS 2 TO 3 MINUTES OR UNTIL CHEESE MELTS.TOP WITH REMAINING 2 TABLESPOONS CILANTRO.SERVE IMMEDIATELY.
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