* Exported from MasterCook *
Chili Kolaches
Recipe By : JoAnna M. Lund with Barbara Alpert
Serving Size : 8 Preparation Time :0:00
Categories : Beans 4 Points per serving
Amount Measure Ingredient -- Preparation Method
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16 dinner rolls -- yeast, frozen
10 ounces pinto beans, canned -- rinsed and drained
1 cup salsa -- chunky
1 teaspoon chili seasoning mix
1/2 cup lowfat cheddar cheese -- plus 1 tablespoon, shredded
Preheat oven to 400º F. Spray a large cookie sheet with olive-flavored cooking spray.
Evenly space frozen rolls on sheet. Cover with cloth and let thaw and rise, about 4
hours.
Make an indentation in center of each roll. In a medium bowl, mash pinto beans with
a fork.
Add salsa, chili seasoning mix, and Cheddar cheese. Place full tablespoon of mixture
in center of each roll. Cover loosely again with cloth and let rolls rest for 10
minutes.
Quickly spray top of each roll with olive-flavored cooking spray. Bake 12 to 15
minutes or until golden brown.
Remove from oven and quickly spray again with olive-flavored cooking
spray. Good warm or cold.
Description:
"4 Points per serving"
Source:
"HELP: Healthy Exchanges Lifetime Plan, page 257" Copyright: "Healthy
Exchanges, Inc. 1996 -Pamela S."
Yield:
"16 Kolaches"
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Per serving: 221 Calories (kcal); 5g Total Fat; (19% calories from fat); 9g Protein;
36g Carbohydrate; 2mg Cholesterol; 627mg Sodium
Food Exchanges: 2 Grain Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
NOTES : "What isn't Irish in me is Bohemian. My Grandma Nowachek might wonder
about these Mexican main-dish rolls inspired by her kolaches, but I'm sure after she
tried one she would be pleased.
My son Tommy thought they were wonderful. And this is coming from the kid who told
me when he was six that he was "allergic to pinto and kidney beans!"
Freezes well.
Diabetic Exchanges: 2 Starch, 1 Meat