Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup water
- 4 teaspoons margarine
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 2/3 cup yellow cornmeal
Directions
Combine all ingredients except cornmeal in saucepan and bring to boil. Remove from heat and stir in cornmeal. Mix well. Divide dough into 36 portions, using about 1 teaspoon of dough for each portion. Roll each portion into ball about 3/4-inch in diameter. Lightly spray 2 cookie sheets with nonstick vegetable coating. Place balls on cookie sheets about 3 inches apart. Cover balls with sheet of wax paper. Flatten each ball with smooth-bottomed glass until very thin and 2 to 3 inches in diameter. Remove wax paper. Bake until lightly browned and crisp, about 10 to 12 minutes. Cool on rack and then store in an airtight container.
Category:Southwestern Recipes
Category:Southwestern Snacks