Bean & Corn Chili Over Puffed Tortillachili 4.00 single soft flour tortillas; 7 dia check pkg for ones 1.00 cup onion; chopped 2.00 centiliter garlic; finely chopped 0.50 teaspoon vegetable oil 14.00 oz italian-style plum tomatoes; drained 0.75 teaspoon ground cumin 0.13 teaspoon fresh ground black pepper 0.13 teaspoon red pepper flakes 15.25 oz kidney beans; (reserve 1/4c of liquid) 4.00 oz mild green chilies; chopped drained -=or=- 0.50 teaspoon fresh jalapeno pepper 1.00 cup frozen whole-kernel corn; thawed 3.00 oz monterey jack cheese; lowfat shredded Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden. Reserve. Saute 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. |
