Source: dLife

Smoky tortillas topped with warm creamy goat cheese and spicy salsa.

Servings

Salsa
7 oz chipotle peppers in adobo sauce
2 cup fresh cilantro , about 1 bunch
1 cup tomatillo, chopped
0.25 cup minced onion , red onion
0.25 cup fresh lime juice

Chips
2.5 tsp fresh lime juice
1 tsp canola oil
0.5 tsp paprika
0.25 tsp ground cumin
8 medium corn tortilla

Cheese
0.5 cup fat free cream cheese , softened
2 oz goat cheese , 1/4 cup

1 Finely dice two chipotle chilis; set aside 1 teaspoon of adobo sauce from can for chip preparation. Mix together chilies, cilantro, tomatillos, onion, and 1/4 cup lime juice in a bowl, cover and place in refrigerator for 1 hour.
2 Preheat oven to 375 degrees F.
3 Whisk together 2 1/2 teaspoons lime juice, canola oil, 1 tsp reserved adobo sauce, paprika, and cumin. Coat each tortilla with about 1/4 teaspoon of juice mixture. Layer tortillas on top of each other and slice into 6 wedges. Arrange wedges on a baking sheet and bake 15 minutes, flip and bake another 10 minutes.
4 Lower oven temperature to 350 degrees F.
5 Stir together cream cheese and goat cheese in a bowl. Spoon mixture into a 6 ounce ramekin, cover with foil and bake for 10 minutes or until warmed through.
6 To eat, top a tortilla with goat cheese mixture and then with the salsa.