Advertisement

Blue Corn Botanita

November/December 2011

No votes yet

Top blue corn tortilla chips with mango slices, cotija cheese and a squeeze of lime juice for a colorful appetizer. Blue corn tortilla chips make these Mexican-style appetizers pretty, but any variety will work. Look for cotija cheese, a type of aged Mexican cheese, near other specialty cheeses or in Mexican grocery stores. You may also find it labeled “queso añejo” or “queso añejado.” Finely crumbled Parmesan cheese can be used as a substitute.


Blue Corn Botanita Recipe

Makes: 2 dozen

Active Time:

Total Time:

Ingredients

  • 1 ripe mango, peeled and cut into 24 thin slices
  • 24 blue corn tortilla chips
  • 1/4 cup finely crumbled cotija cheese
  • 2 lime wedges
  • 1/4 teaspoon ground chipotle pepper (see Tip)

Preparation

  1. Divide mango slices evenly among the chips. Sprinkle each chip with 1/2 teaspoon cotija cheese. Squeeze lime over each and sprinkle with chipotle. Serve immediately.

Tips & Notes

  • Tip: Chipotle peppers are dried, smoked jalapeños. Look for ground chipotle in the spice section of most supermarkets or online at penzeys.com.

Nutrition

Per piece: 30 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 26 mg sodium; 33 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat



More From EatingWell

Recipe Categories

Ethnic/Regional
Mexican
Preparation/ Technique
No-cook
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Meal/Course
Appetizers
Ease of Preparation
Easy
Total Time
15 minutes or less
Type of Dish
Appetizer
Servings
8 or more

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner