*  Exported from  MasterCook II  *

                  Seasoned Chips with Lone Star 'Caviar'

Recipe By     : Low-Fat & Fast Meatless Recipes
Serving Size  : 16   Preparation Time :0:00
Categories    : Appetizers                       Beans
                Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        tomatoes -- seeded and chopped
                        - 2 cups
   1      15 oz. can    black-eyed peas -- rinsed and drained
   1      medium        green bell pepper -- chopped
                        - 1-1/3 cups
     1/2  cup           sliced green onions
     1/2  cup           snipped fresh cilantro leaves
   2      tablespoons   lemon juice
   2                    serrano peppers -- seed & finely chop
   1      to 2          jalapeno peppers -- seed & finely chop
   2                    garlic cloves -- minced
   2 1/4  teaspoons     ground cumin -- divided
     1/2  teaspoon      salt
   2      teaspoons     chili powder
   1      teaspoon      garlic powder
  16                    6" whole-wheat flour tortillas

   Caviar:  Combine tomatoes,  peas, bell pepper, onions, cilantro,
lemon juice, serrano peppers, jalapeno peppers, garlic, 1/4 teaspoon
cumin and salt in a medium mixing bowl.  Cover with plastic wrap.
Chill at least 4 hours to blend flavors, stirring occasionally.
   Chips:  Preheat oven to 375 degrees.  In a large plastic
food-storage bag or paper bag, combine remaining 2 teaspoons cumin,
chili powder and garlic powder; set aside.  Spray both sides of each
tortilla with vegetable cooking spray;  cut each into 8 wedges. 
Place wedges in bag.  Secure bag and shake to coat.
   Arrange 32 wedges in a single layer on a baking sheet.  Bake 7 to 9
minutes, or until light golden brown.  Repeat with remaining
tortilla wedges.  Cool completely.  Serve with Caviar.
   Makes 16 servings:  111 calories, 1 g fat, 2 g fiber per serving; 
8.1%CFF.

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