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ROSWITHADIXON
Wholegrain tortilla chips with 2 dips
Homemade tortilla chips with two dips of tomato and corn and garden peas, white cheese and basil.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Chop the onion. Heat the oil in a frying pan and fry the onion for 20 minutes on low heat.
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Put the onion in a bowl and mix in the tomatoes. Drain the corn and mix through the sauce. If necessary, season with salt and pepper.
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Brush the tortillas on both sides with the rest of the oil. Stick figures from the tortillas with the protrusion molds.
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Try to get as much from each tortilla as possible. Place them on baking sheets lined with baking paper and bake in the oven for 8 minutes.
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Put the garden peas with the water in a saucepan, cook for 3 minutes and turn off the heat.
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Put the peas with the cooking water in a high beaker. Add the cheese and leaves of the basil and puree with the hand blender.
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Divide the tortilla chips over a large bowl and serve the red and green sauce in containers.
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Nutrition
285Calories
Sodium13% DV320mg
Fat22% DV14g
Protein14% DV7g
Carbs10% DV30g
Fiber20% DV5g
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