SPICED CHIPS AND ROASTED TOMATILLO SALSA

Spiced Chips and Roasted Tomatillo Salsa image

Your food processor does most of the work for this green salsa studded with mango and splashed with lime. Yum! -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 5 dozen (2-1/2 cups salsa).

Number Of Ingredients 14

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Ingredients

10 flour tortillas (6 inches)
Cooking spray
3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
SALSA:
3/4 pound tomatillos, husks removed, quartered
1 small onion, cut into wedges
1 jalapeno pepper, halved and seeded
2 garlic cloves
3 tablespoons fresh cilantro leaves
1-1/2 teaspoons lime juice
1/2 teaspoon salt
1 medium mango, peeled and diced

Steps:

Cut each tortilla into six wedges; place on ungreased baking sheets. Spritz with cooking spray. Combine the chili powder, cumin and salt; sprinkle over wedges. Bake at 425° for 5-8 minutes or just until edges begin to brown., For salsa, place the tomatillos, onion, jalapeno and garlic in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Broil 4-6 in. from the heat for 14-17 minutes or until tender and lightly browned, stirring once. Cool to room temperature. , Transfer to a food processor; add the cilantro, lime juice and salt. Cover and process until coarsely chopped. Stir in mango. Refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.