4 each Soft flour tortillas, 7" dia check pkg for ones with no lard
1 cup Onion, chopped
2 cl Garlic, finely chopped
1/2 tsp Vegetable oil
14 oz Italian-style plum tomatoes, drained
3/4 tsp Ground cumin
1/8 tsp Fresh ground black pepper
1/8 tsp Red pepper flakes
15 1/4 oz Kidney beans, (reserve 1/4c of liquid)
4 oz Mild green chilies, chopped drained -=or=-
1/2 tsp Fresh jalapeno pepper
1 cup Frozen whole-kernel corn, thawed
3 oz Monterey Jack Cheese, lowfat shredded
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Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve. Sauté onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies.
Simmer for 5 minutes, stirring often. Add corn and cook 1 minute longer.
Place a tortilla on each plate. Mound about 3/4 c of chili over each. Sprinkle each with 1/4 of the cheese.
Serve accompanied by the remaining green chilies. |
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