- Salsa:
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 2 cups chopped fresh cilantro
- 1 cup finely chopped tomatillos
- 1/4 cup minced red onion
- 1/4 cup fresh lime juice
- Chips:
- 2 1/2 teaspoons fresh lime juice
- 1 teaspoon canola oil
- 1 teaspoon adobo sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 8 (6-inch) white corn tortillas
- Cheese:
- 1/2 cup block-style fat-free cream cheese, softened
- 1/4 cup goat cheese
- To prepare salsa, remove 2 chipotle chiles from can, and finely chop chiles to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine 2 teaspoons chiles, cilantro, tomatillos, red onion, and 1/4 cup lime juice in a bowl; cover and chill 1 hour.
- Preheat oven to 375 degrees F.
- To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375 degrees F for 15 minutes; turn wedges. Bake an additional 10 minutes.
- Reduce oven temperature to 350 degrees F.
- To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350 degrees F for 10 minutes or just until warm.