Baked chalupas (naturalland)

8 Servings

Ingredients

Quantity Ingredient
4 larges Potatoes; scrubbed
¼ cup Nonfat milk
¼ cup Fresh Mexican herbs; such as
Chives and cilantro; minced
Salt and pepper; to taste
⅔ cup Grated lowfat pepper cheese such as jalapeno Jack
1 cup Vegetarian refried beans
½ cup Black olives; coarsely chopped

Directions

CHALUPAS

1. Bake potatoes at 400F for 1 hour, or until tender. Remove from oven, cut potatoes in half, and scoop out centers with a spoon or melon baller, leaving approximately ¼ inch of flesh and skin. Place potato flesh in a bowl, along with milk, herbs, salt, pepper, and half of the cheese. Stir to mash lightly and mix well; set aside.

2. Place potato shells in a baking dish or on a cookie sheet. Divide refried beans among shells, top with olives, and fill with potato-cheese mixture. Sprinkle remaining cheese over tops.

3. Bake for 20 minutes, or until cheese melts and filling has heated through.

Makes 8 chalupas.

Lacto PER SERVING: 155 CAL (26% from fat), 6g PROT, 3g FAT, 26g CARB, 417mg SOD, 1.5mg CHOL, 4g FIBER

Notes: Chalupas usually are fried, canoe-shaped shells filled like tacos.

Here, baked potatoes form the chalupa base. For a delicious lunch or dinner, serve with Guacamole Nueva, Grilled Salsa, and warm corn tortillas.

Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico* Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998

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