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Sombrero Dip Recipe

Sombrero Dip Recipe

6 serving

Use Florida avocados for the Guacamole, as they are lower in fat than the California variety.

 

Ingredients:

1/4 cup each: chopped poblano chili, onion

1/2 cup cooked, crumbled Chorizo

4-5 leaves romaine lettuce

1 can refried beans

1/2 cup each: prepared medium or hot salsa, chopped romaine lettuce, tomato

 

Guacamole

1/4 cup shredded fat-free Cheddar cheese

1/2 cup fat-free sour cream

1 green onion, thinly sliced

Baked tortilla chips

Method:

Saute poblano chili and onion under tender in lightly greased skillet, 3 to 5 minutes, stir in Chorizo. Line a dinner-size serving plate with lettuce, cover with refried beans to within 2 inches of edge of lettuce. Spoon salsa over beans, leaving edge of bean layer showing. Spoon Chorizo mixture over salsa, sprinkle with chopped lettuce and tomato, leaving edge of Chorizo showing. Spoon Guacamole over lettuce and tomato and sprinkle with Cheddar cheese. Spoon sour cream in large dollop on top, sprinkle with green onion. Serve with tortilla chips (not included in nutritional data)

 

Guacamole (Makes about 2/3 cup)

1 medium avocado

1/2 small onion, finely chopped

1-2 tablespoons finely chopped jalapeno chili, cilantro

Salt and white pepper, to taste

 

Coarsely mash avocado in small bowl, mix in onion, jalapeno chili, and cilantro. Season to taste with salt and pepper.

 

Per Serving:

Calories: 175

% of calories from fat: 16

Fat (gm): 3.2

Saturated fat (gm): 0.7

Cholesterol (mg): 23.7

Sodium (mg): 214

Protein (gm): 13.3

Carbohydrate (gm): 25

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