TIA GFY Recipe blog

They’re easy, yummy, and healthy too!

48 baked tortilla chips (the best kind to use are those scoops ones)

1/2 cup reduced-fat mayonnaise
1 teaspoon chopped canned chipotle chile in adobo sauce
1 tablespoon fresh lime juice
3/4 pound lump crabmeat, shell pieces removed
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons finely chopped peeled jicama
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped celery
1 medium avocado, peeled and diced

Preheat oven to 350°.Arrange tortilla chips in a single layer on 2 baking sheets.

Combine mayonnaise, chile, and juice, stirring with a whisk.

Combine crab and next 6 ingredients (through celery) in a medium bowl. Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.

Yield: 16 servings (serving size: 3 crisps)

writeNutrient();NUTRITION PER SERVING
CALORIES 85(35% from fat); FAT 3.3g (sat 0.6g,mono 1.5g,poly 0.8g); PROTEIN 5.1g; CHOLESTEROL 18mg; CALCIUM 44mg; SODIUM 211mg; FIBER 1.2g; IRON 0.4mg; CARBOHYDRATE 9.1g