Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

2 cups low-sodium vegetable stock (see
page 288)
¼ teaspoon salt

For the Garnish
½ cup low-fat plain yogurt
1½ cups shredded cooked chicken
¼ cup freshly grated Parmesan cheese
½ cup chopped fresh cilantro

To make tortilla chips, preheat the oven to
350°F. Spray two baking sheets with cooking
spray.
Stack the tortillas and cut into eighths. Lay
out the tortilla wedges in one layer in the pre­
pared baking sheets. Lightly spray the tops
with cooking spray and bake 15–20 minutes or
until crisp. Set aside.
Drain the tomatoes, reserving the liquid.
Place all the tomatoes in a blender with the
chipotles and whiz until pureed but with some
texture.
Heat the oil in a large high-sided chef ’s pan
or skillet over medium. Sauté half the onions
about 7 minutes until golden. Stir in the garlic
and cook another minute. Raise to medium­
high heat and pour in the tomato mixture.
Cook, stirring often, 5 minutes until the sauce
thickens and starts to spatter. Pour the reserved
tomato juice into a measuring cup and add
stock to make 2½ cups. Add to the skillet along
with the salt and bring to a boil. You should
have 4½ cups sauce. Stir in the tortilla chips,
making sure each one is coated with sauce.
Bring back to a boil and then remove from the
heat. Cover and let stand 5 minutes—no more!
Divide among 4 hot plates and top with the
remaining onions, yogurt, chicken, Parmesan

cheese, and cilantro. The dish can also be

served directly from the skillet, topped attrac­

tively with the garnish.

Per serving : 432 calories, 9 g fat, 3 g saturated fat (7%

calories from saturated fat), 64 g carbohydrate, 28 g

protein, 9 g dietary fiber, 933 mg sodium. Exchanges:

3 Starch, 2 Lean Meat, 2 Vegetable, ½ Fat

CHILES • 127