|1/2||pound tomatillos (about 4), cut in half|
|2||slices (1 inch thick) large yellow onion (about 4 inches in diameter)|
|4||garlic cloves, unpeeled|
|1||red jalapeņo pepper, seeded|
|2||tablespoons snipped fresh cilantro|
|2||teaspoons lime juice|
|Chicken and Beans|
|2||boneless, skinless chicken breast halves (4-6 ounces each)|
|1/2||teaspoon ancho chile powder|
|1||can (15 ounces) black beans, drained and rinsed|
|Whole fresh cilantro leaves (optional)|
|Warm corn tortillas (optional)|
Yield: 2 servings
Nutrients per serving: Calories 340, Total Fat 4 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate 39 g, Protein 36 g, Sodium 1040 mg, Fiber 12 g
Diabetic exchanges per serving: 1 1/2 starch, 4 low-fat meat (2 carb)
Cook's Tips: Tomatillos are in the gooseberry family and look like small green tomatoes with a tan husk on the outside. Look for firm tomatillos that almost fill the inside of the husk.
Blackening the vegetables adds a smoky, sweet flavor to this salsa. Using the Sauté Pan makes this task quick and easy.
This salsa can also be served as an appetizer with tortilla chips. Or, try serving it with Poblano Tamales in Parchment.
Other types of chili powder that do not contain cumin or other spices can be substituted for the ancho chile powder, if desired.