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SEASONED CHIPS WITH LONE STAR CAVIAR


Course : Snacks
Serves: 4 - 6
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Ingredients:


2 medium tomatoes - seeded and chopped

15 Ounces black eyed peas - rinsed and drained

1 medium green bell pepper - seeded and chopped

1 cup sliced green onions

1 cup snipped fresh cilantro leaves

2 Tablespoon lemon juice

2 medium serrano peppers seeded and finely chopped

1 medium jalapeno peppers - seeded and finely chopped

2 cloves garlic - minced

2 1/4 Teaspoon ground cumin

1 Teaspoon salt

2 Teaspoon chili powder

1 Teaspoon garlic powder

16 tortillas whole wheat flour tortillas 6 inch
 

Preparation / Directions:


CAVIAR: Combine tomatoes, peas, bell pepper, onions, cilantro, lemon juice, serrano peppers, jalapenos, garlic, 1/4 tsp. cumin and salt in a medium mixing bowl; mix well. Cover with plastic wrap. Chill at least 4 hours to blend flavors, stirring occasionally. CHIPS: Preheat oven to 375 F. In large plastic food- storage bag combine remaining 2 tsp. cumin, chili powder and garlic powder; set aside. Spray both sides of each tortilla lightly with Pam. Cut into 8 wedges. Place wedges in bag. Secure bag and shake to coat. Arrange 32 wedges in a single layer on baking sheet. Bake 7 to 9 minutes, or until light golden brown. Repeat with remaining tortilla wedges. Cool completely. Serve

 

Nutritional Information:

197 Calories (kcal); 3g Total Fat; (8% calories from fat); 5g Protein; 56g Carbohydrate; 0mg Cholesterol; 159mg Sodium

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