You may get quizzical looks when you tell them you're serving Belizean Garnaches. But they'll catch on to the cheesy-bean appeal pretty quickly.
What You Need
Original recipe yields 10 servings
2 cups PLANTERS Peanut Oil
10 corn tortilla s (4 inch)
1/2 cup KRAFT Zesty Italian Dressing, divided
2-1/2 cups shredded red cabbage
2 carrot s, shredded
2 Tbsp. HEINZ Apple Cider Vinegar
1 can (19 oz.) red kidney beans, rinsed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oil to 350°F in large skillet. Add tortillas, in batches; cook 1 to 2 min. or until crisp. Drain on paper towels.
Mix 1/4 cup dressing, cabbage, carrots and vinegar. Combine beans and remaining dressing in medium skillet, mashing beans slightly. Cook on medium heat 10 min., stirring frequently. Add cream cheese; cook and stir until melted.
Spread bean mixture onto tortillas; top with cabbage mixture and Parmesan.
Garnaches, a Belizean specialty, are like Mexican nachos. These fast-food favorites are traditionally sold by street vendors.
If 4-inch corn tortillas are unavailable, substitute 5 (6-inch) corn tortillas, cut in half.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.