I really hate being lactose intolerant, because I really love cheese.
Last night I left Libb some post-it notes in The Best of Cooking Light Everyday Favorites cook book. I’ve made this recipe as is before, but it calls for fat-free cheese and that pretty much tastes like rubber. So I wrote comments about everything, subbing what we had in the fridge for what the recipe called for. Libb made more modifications than I wrote, but I’m glad he did because it turned out really tasty.
Not the healthiest, but not too bad either.
*Adapted from this recipe.
Makes 4 servings
Nutritionals: Cal: 459, Carb: 43, Fat: 22, Pro: 22
1 cup shredded pepperjack cheese
1 cup chopped tomato
1 cup low-fat cottage cheese
1/3 cup diced sweet onion
2 tsp chili powder
2 garlic cloves, minced
6 flour tortillas (we used Tortillaland bake yourself tortillas)
1 cup taco sauce
1/3 cup shredded cheddar cheese
Pre-heat oven to 375
Combine first 6 ingredients in a medium bowl.
Arrange 2 tortillas in bottom of a baking dish coated with cooking spray. I had to tear the tortillas so they would fit, like so.
Spread 1/3 taco sauce over tortillas and top with half the cheese mixture.
Repeat procedure with 2 tortillas, 1/3 taco sauce and remaining cheese mixture
Top with remaining tortillas and rest of taco sauce. Sprinkle cheddar cheese on top.
Bake at 375° for 20 minutes or until cheese melts.
Top with avocado, fage (or sour cream) and cilantro.
I have no idea why I despised avocados for the first 22 years of my life. Oh how I missed out!
I’m glad there are 4 servings…someone can’t wait for the next leftovers night.