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Mexicorn®-Topped Tomatoes
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-
Prep
20
min
-
Total
20
min
-
Ingredients
11
-
Servings
6
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Ingredients
-
1
can (11 oz) whole kernel corn with red and green peppers, drained
-
1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
-
1/2
cup finely chopped fresh or refrigerated mango
-
2
tablespoons finely chopped green onions (2 medium)
-
2
tablespoons sliced ripe olives
-
1
tablespoon finely chopped fresh cilantro
-
1
tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
-
1
tablespoon lime juice (1/2 medium)
-
1
teaspoon olive oil
-
4
large firm ripe tomatoes, cut crosswise into 1/4-inch-thick slices
-
Pumpkin seeds*
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Steps
-
1
In medium bowl, mix all ingredients except tomatoes and pumpkin seeds.
-
2
On serving platter, arrange tomatoes, overlapping slices. Spoon corn mixture down center of tomatoes. Sprinkle with pumpkin seeds.
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-
*Roasted hulled pumpkin seeds (pepitas) can be used as garnish.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 110
- Calories from Fat
- 25
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 300mg
- 12%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 8g
- Protein
- 3g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 45%
- 45%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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