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Adobo Chips with Goat Cheese and Cilantro Salsa
Source: dLife

Homemade tortilla chips topped with warm, creamy goat cheese and spicy salsa.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 143.7
Total Carbs 21.5 g
Dietary Fiber 4.1 g
Sugars 2.5 g
Total Fat 5.3 g
Saturated Fat 2.0 g
Unsaturated Fat 0.9 g
Potassium 195.8 mg
Protein 4.0 g
Sodium 198.6 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Cilantro Salsa
7 oz  chipotle peppers in adobo sauce
2 cup  fresh cilantro
1 cup  tomatillo, chopped
2 oz  red onion
0 1/4 cup  fresh lime juice

Adobo Tortilla Chips
2 1/2 tsp  fresh lime juice
1 tsp  canola oil
0 1/2 tsp  paprika
0 1/4 tsp  ground cumin
8 each  medium corn tortilla

Cheese Topping
4 oz  cream cheese
2 oz  goat cheese
Cilantro Salsa
  1. Drain adobo liquid from chipotle peppers into small bowl. Set aside.
  2. Finely dice two chipotle peppers.
  3. In medium bowl, combine chipotle peppers, cilantro, tomatillos, onion, and 1/4 cup lime juice. Cover and refrigerate 1 hour.
Adobo Tortilla Chips
  1. Preheat oven to 375°F.
  2. Whisk together 2-1/2 teaspoons lime juice, canola oil, 1 teaspoon reserved adobo sauce, paprika, and cumin.
  3. Coat each tortilla with 1/4 teaspoon juice mixture.
  4. Layer tortillas and cut into 6 wedges. Arrange wedges on baking sheet.
  5. Bake 15 minutes. Turn chips, bake additional 10 minutes.
  6. Remove chips and reduce heat to 350°F.
Cheese Topping
  1. In small bowl, blend cream cheese and goat cheese.
  2. Spoon mixture into small ovenproof bowl.
  3. Cover with foil and bake at 350°F 10 minutes, or until thoroughly warmed.
  4. To serve, top tortilla chips with cheese mixture followed by salsa.

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