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Blue Cheese Spread With Tortilla Triangles

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Ingredients
  New potatoes 1 Pound
  Corn tortillas 4 (8 Inch Size)
  Skim milk 1⁄2 Cup (8 tbs)
  Blue cheese 1 Ounce, crumbled
  Chopped fresh chives 1 Tablespoon
  Coarsely ground black pepper 1⁄4 Teaspoon
Directions

1. Scrub the potatoes, place them in a medium-size saucepan with cold water to cover and bring to a boil over medium heat. Cover the pan, reduce the heat to low and simmer 20 minutes, or until the potatoes are tender when pierced with a knife. Drain the potatoes and set aside to cool. Meanwhile, preheat the oven to 500°
2. Dip each tortilla in a bowl of water, then cut it into 8 triangles. Place the triangles on a baking sheet and bake 3 to 4 minutes, or until crisp. If the tortillas begin to curl, lay another baking sheet on top of them. Reduce the oven temperature to 300°, Return the tortilla triangles to the oven and bake another 2 to 3 minutes, or until golden brown; set aside.
3. When the potatoes are cool enough to handle, peel and quarter them. Place them in a medium-size bowl and mash them, then gradually stir in the milk, cheese, chives and pepper. The mixture should be well blended but not completely smooth.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Cheese
Interest: 
Healthy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 682 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 8.8 g44.1%

Trans Fat 0 g

Cholesterol 23.6 mg7.9%

Sodium 1816.1 mg75.7%

Total Carbohydrates 121 g40.5%

Dietary Fiber 10.7 g42.7%

Sugars 6.3 g

Protein 21 g41.3%

Vitamin A 17.6% Vitamin C 66.5%

Calcium 51.2% Iron 22.7%

*Based on a 2000 Calorie diet

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Blue Cheese Spread With Tortilla Triangles Recipe