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Ingredients
US|METRIC
12 SERVINGS
- 10 corn tortillas (yellow)
- 1 1/2 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. salt
- 1 Tbsp. fresh lime juice
- 8 tomatillos (husked)
- 1 small onion (cut into quarters)
- 2 jalapeno peppers
- 1 head garlic (cut in half horizontally)
- 1/4 cup cilantro
- 1 tsp. salt
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Directions
- Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 375°F.
- Combine olive oil, chili powder and lime juice in small bowl. Brush tortillas on both sides. Cut tortillas in half then into 8 wedges. Arrange tortillas on parchment-lined Baking Stone in single layer. Sprinkle with salt and bake 8-10 minutes until golden brown. Transfer to cooling rack.
- Increase heat to 450°F. Arrange tomatillos, onion, peppers and garlic on parchment-lined Baking Stone. Drizzle with olive oil. Roast for 10-12 minutes until browned and softened. Remove from Baking Stone and let cool.
- Transfer roasted veggies to food processor, along with cilantro, and process until smooth. Season with salt and serve immediately. Can be prepared 2 days ahead and stored in refrigerator.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium110mg3% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A2% |
| Vitamin C8% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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