Recipe - Baked Celery And Onions With Herbs

4 lg Potatoes; scrubbed

CHALUPAS
One fourth cup Nonfat milk
One fourth cup Fresh Mexican herbs; such as
Chives and cilantro; minced
Salt and pepper; to taste
2/3 cup Grated lowfat pepper cheese
such as jalapeno Jack
1 cup Vegetarian refried beans
One half cup Black olives; coarsely
chopped

1. Bake potatoes at 400F for 1 hour, or until tender. Remove from oven, cut
potatoes in half, and scoop out centers with a spoon or melon baller,
leaving approximately One fourth inch of flesh and skin. Place potato flesh in a
bowl, along with milk, herbs, salt, pepper, and half of the cheese. Stir to
mash lightly and mix well; set aside.

2. Place potato shells in a baking dish or on a cookie sheet. Divide
refried beans among shells, top with olives, and fill with potatocheese
mixture. Sprinkle remaining cheese over tops.

3. Bake for 20 minutes, or until cheese melts and filling has heated
through.

Makes 8 chalupas.

Lacto PER SERVING: 155 CAL (26% from fat), 6g PROT, 3g FAT, 26g CARB, 417mg
SOD, 1.5mg CHOL, 4g FIBER

Notes: Chalupas usually are fried, canoeshaped shells filled like tacos.
Here, baked potatoes form the chalupa base. For a delicious lunch or
dinner, serve with Guacamole Nueva, Grilled Salsa, and warm corn tortillas.

Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico*

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 08,
1998