Crunchadilla

Name: Crunchadilla
Cuisine: Mexican, Latin American, American
Ingredients: 1 can 15oz low fat turkey chili with beans; 6 12” to 14” flour tortillas; 5 cans of 9oz Cheddar cheese dip; 2 cups (3 to 4 ounces) crushed tortilla chips; 1 bag 6oz torn iceburg lettuce (about 2 cups); 5 14oz can petite cut diced tomatoes with zesty jalapenos, drained; .333 cup reduced fat sour cream

1 step

Updated at: Thu, 17 Aug 2023 05:01:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

247

High

Nutrition per serving

Calories5989.9 kcal (299%)

Total Fat351.4 g (502%)

Carbs543.8 g (209%)

Sugars198.2 g (220%)

Protein164.7 g (329%)

Sodium28709.5 mg (1435%)

Fiber41.2 g (147%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 x 15 ozcan low fat turkey chili with beans

6flour tortillas

12”, to 14”

5 x 9 ozcheddar cheese dip

cans

2 cupstortilla chips

crushed

1 x 6 oziceburg lettuce

bag, torn

5 x 14 ozcan diced tomatoes with jalapenos

petite cut, zesty, drained

⅓ cupreduced fat sour cream

Instructions

Step 1

For each crunchadilla, nuke a tortilla on high for 10 seconds to soften it. Layer the filing ingredients over the tortilla as described here, leaving a 3” to 4” border around the edge. Layer about 1/3 cup chili, then 1 ½ teaspoon cheese dip, 1/3 cup tortilla chips, 1/3 cup lettuce, and 2 tbsp tomatoes. Stir the sour cream, then dollop about 1 tbsp over tomatoes. Fold one edge of the tortilla over the filling to the center. Move around the tortilla and keep folding the edges towards the center, making 5 to 6 folds that reach the center to enclose the filling. Place a large nonstick skillet over medium heat. When hot, coat with cooing spray and add the crunchadilla, folded side up. Cook for 2 to 4 minutes, then flip and cook for 2 to 4 minutes longer, or until browned and heated through, pressing down to compact it. Repeat to make 5 more.

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