Categories: Dips, cheeseballs, salsa
Ingredients
- 1 poblano or small green bell pepper, cut into 3 or 4 pieces
- 1 medium yellow summer squash, cut lengthwise into 4 slices
- cooking spray
- 7 6-inch corn tortillas
- 1 tsp. fresh lime juice
- 3/4 cup canned low-fat vegetarian chili, warmed and drained
- 3 oz. shredded Monterey jack
- 2 scallions, trimmed and thinly sliced
- 3/4 cup medium or hot pico de gallo, drained
- 2 Tbsp. chopped fresh cilantro
Directions
- Heat grill or grill pan over medium-high. Spritz the pepper and squash with cooing spray. Grill until tender and grill marks form, 4 to 5 minutes per side. Let cool slightly then dice. Transfer to a colander set over a bowl and let drain. Toss the drained vegetables with 1/8 tsp. salt.
- Preheat the oven to 400 degrees. Spritz the tortillas with cooking spray, brush with the lime juice and sprinkle with 1/4 tsp. salt. Cut each tortilla into 4 wedges and divide the tortilla wedges between 2 large baking sheets in a single layer. Bake until just crispy, 10 to 12 minutes. Transfer the chips to a rack and let cool.
- Reduce the oven temperature to 350 degrees. Arrange the chips on an ovenproof platter. Top with the chili, grilled vegetables, cheese and scallions. Bake until the cheese melts, 6 to 8 minutes. Top with the pico de gallo and cilantro.