How To Make Hot Cross Buns In A Pressure Cooker

How To Make Hot Cross Buns In A Pressure Cooker

Ingredients

For the dough:

Ingredients, For the dough:

• 2 half cups strong white bread flour, sifted, plus extra for dusting
• 1 tsp salt
• 7g lively fast action dried yeast
• 75g caster sugar
• 150ml semi-skimmed milk, warmed (see tip)
• 50g unsalted butter, softened (see tip)
• 1 free-range egg, beaten

500g sturdy white flour

500g strong white flour, plus additional for dusting

7g sachet fastaction dried yeast

Ingredients:

For the dough:

2 cups (250g) plain flour, plus extra for dusting

1 teaspoon (5g) salt

1 x 7g sachet fast-action dried yeast

1 tablespoon (15ml) vegetable oil

150ml warm water

For the filling:

50g sultanas

50g combined peel

1 teaspoon (5g) floor cinnamon

For the glaze:

2 tablespoons (30ml) milk

1 tablespoon (15ml) honey

For the cross:

40g plain flour

1 tablespoon (15ml) water

1 tsp caster sugar

Caster sugar is a sort of sugar that has been processed to create small, uniform crystals. It is commonly used in baking, because it dissolves shortly and evenly, and adds a fragile sweetness to baked items. In this recipe, caster sugar is used to add a little little bit of sweetness to the recent cross buns, and to assist them brown on prime.

1 tsp salt

– 1 tsp salt

250ml warm milk

250ml heat milk

50g butter, softened

Ingredients:

• 50g butter, softened

1 egg

1 egg, beaten

For the crosses:

1.5 cups heat milk (105-115 degrees F)

2 Tbsp active dry yeast or one packet (2 1/4 tsp)

1/4 cup granulated sugar

2.5 cups all-purpose flour

1/2 tsp salt

6 Tbsp butter, softened

1 massive egg

1/2 cup golden raisins

1/2 cup dried cranberries

1/2 cup chopped walnuts or pecans, optional

For the crosses:

3/4 cup all-purpose flour

3-4 Tbsp water

100g plain flour

The buns are created from basic elements like 100g plain flour, which is a type of wheat flour that is generally utilized in baking.

50ml water

Ingredients:

250g plain flour, plus additional for dusting

75ml warm water

25ml vegetable oil, plus extra for greasing

15g caster sugar

1 tsp nice salt

7g active dry yeast

50ml water

40g blended fruit

1 egg, beaten

For the cross:

50g plain flour

1 tsp ground cinnamon

1 tbsp water

For the glaze:

Ingredients, For the glaze:

– 1 cup (240mls) milk

– 2 tbsp golden syrup

– 2 tbsp plain flour

– 2 tbsp butter

1 tbsp apricot jam

Ingredients:

• 1 tbsp apricot jam

1 tbsp water

The only ingredient not included in the bread dough is 1 tbsp water.

Once the Hot Cross Bun Recipe cross buns are made and cooled, they are then brushed with the 1 tbsp water and sprinkled with flour, creating the traditional hot cross bun look.

Method

To make the dough:

Method

To make the dough:

1. In a large bowl, whisk collectively the flour, sugar, cinnamon, blended spice, and salt.
2. In a separate bowl, whisk together the milk, water, yeast, and honey.
3. Add the wet ingredients to the dry elements and mix until a dough forms.
4. Turn the dough out onto a floured floor and knead for 5-7 minutes, or till easy and elastic.
5. Place the dough in a flippantly greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in measurement.
6. Punch down the dough and divide it into 12 equal items.
7. Shape the pieces into buns and place them in a strain cooker insert that has been frivolously greased.
8. Cover the buns with plastic wrap and let rise in a warm place for half-hour, or till doubled in dimension.

Put the flour, yeast, sugar and salt in a bowl and blend properly.

Method

Put the flour, yeast, sugar, and salt in a bowl and blend properly.

Make a nicely in the centre and pour in the warm milk.

Method:

• Make a properly within the centre and pour within the warm milk.

Stir until a dough forms, then tip out onto a flippantly floured surface and knead for 5 minutes till easy and elastic.

Method: Stir

until a dough forms, then tip out onto a lightly floured surface and knead for five minutes until smooth and elastic.

Put the dough in a flippantly oiled bowl, cover with cling film and depart in a heat place for 1 hour, or until doubled in measurement.

– Put the dough in a lightly oiled bowl, cowl with cling movie and leave in a heat place for 1 hour, or till doubled in size.

To make the crosses:

For the crosses:

With about 2 hours left on the show, make the crosses.

In a small bowl, whisk together the flour and water to type a easy paste.

Transfer the paste to a piping bag fitted with a small spherical tip.

Pipe crosses on the buns.

Leave to show for the remaining 2 hours.

Mix the flour and water collectively to type a paste.

In a large bowl, mix the flour and water. Stir until a paste varieties.

Roll out the paste on a flippantly floured surface to a thickness of about 2mm.

Roll out the paste on a frivolously floured surface to a thickness of about 2mm.

Cut out 24 strips of pastry, each about 10cm lengthy.

Cut out 24 strips of pastry, every about 10cm lengthy.

To assemble the buns:

To assemble the buns:

Brush the highest of each bun with the glaze.

Place the buns on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, or until the buns are golden brown.

Knock again the dough and divide into 24 items.

Turn the dough out onto a lightly floured floor, knock again and divide in two so that each makes 12 hot cross buns.

Roll each piece right into a ball and place on a greased baking tray.

Roll every bit into a ball and place on a greased baking tray.

Arrange the pastry strips over the buns to kind crosses.

Take two strips of pastry, cross them excessive of the bun so the ends meet on the sides. Repeat with the remaining strips of pastry to form two crosses on each bun.

Brush all the buns with somewhat milk and sprinkle generously with blended sugar and spices.

Cover with cling film and leave in a heat place for 30 minutes, or until doubled in dimension.

Method

1. Place the flour, sugar, yeast, mixed spice, and salt in a big bowl.

2. Gradually add the lukewarm milk, mixing properly until a dough types.

3. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until easy and elastic.

4. Shape the dough right into a ball, place it in a lightly oiled bowl, cover with cling film, and leave in a warm place for half-hour, or until doubled in measurement.

To cook dinner the buns:

1. Grease a 7-inch springform pan.

2. In a large bowl, whisk together the flour, sugar, salt, and yeast.

3. In a small saucepan, warmth the milk and butter over medium heat until the butter is melted and the combination is warm to the touch.

4. Add the nice and cozy milk combination to the dry elements and stir until simply combined.

5. Cover the bowl with plastic wrap and let rise in a heat place for 1 hour, or till the dough has doubled in size.

6. Punch down the dough and divide it into 12 equal pieces.

7. Roll each piece of dough right into a ball and place it within the prepared springform pan.

8. Cover the pan with plastic wrap and let rise in a warm place for half-hour, or till the buns have doubled in size.

9. Preheat the oven to 375 levels F (190 degrees C).

10. Bake the buns for 20-25 minutes, or until they’re golden brown.

11. Let the buns cool within the pan for five minutes before inverting them onto a wire rack to chill utterly.

Pour 2cm of water into the strain cooker.

Pour 2 cm of water into the stress cooker.

Place the buns on a trivet within the stress cooker.

Method: Place the buns on a trivet within the strain cooker.

Lock the lid on the pressure cooker and cook dinner on high stress for quarter-hour.

Lock the lid on the stress cooker and prepare dinner on high strain for 15 minutes.

Release the stress and go away the buns to cool barely within the pressure cooker.

Method, Release the pressure and leave the buns to chill barely within the stress cooker.

To glaze the buns:

To glaze the buns:

• In a small bowl, whisk together the honey and water.
• When the buns are simply out of the cooker, baste them liberally with the honey glaze.
• Sprinkle the buns with the remaining cross-shaped dough pieces.

Heat the apricot jam and water in a small saucepan till smooth.

Method

Heat the apricot jam and water in a small saucepan till smooth.

Brush the glaze over the buns whereas they’re nonetheless heat.

Brush the glaze over the buns whereas they’re still heat. This will assist the glaze to set and give the buns a shiny finish.

Leave the buns to cool fully on a wire rack earlier than serving.

– Method

Leave the buns to chill utterly on a wire rack before serving.

Low Carb Hot Breakfast Cereal (Keto, Gluten Free)

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2 people
Calories 409 kcal
Ingredients
1/4 cup almond flour
1/4 cup ground flaxseed
1/4 cup hemp hearts
2 tbsp chia seeds
1 tsp ground cinnamon
1 cup almond milk unsweetened
1 tsp maple extract
1/4 tsp Stevia Glycerite
pinch salt
optional: fresh berries, heavy cream, sugar free maple syrup
Instructions

Place all the ingredients in a bowl and stir to combine.

Microwave 2 minutes and stir together. You can also just heat this in a sauce pan over the stove until it starts to thicken.

Separate into 2 servings bowls and top with optional toppings if desired.

Enjoy or cover once cool and store in the fridge, reheat when ready to serve.

Recipe Notes

Net Carbs: 5g

This recipe was first published in February 2018 and updated with video in October 2019.

Nutrition Facts
Low Carb Hot Breakfast Cereal (Keto, Gluten Free)
Amount Per Serving (1 serving)
Calories 409
Calories from Fat 279
% Daily Value*
Fat 31g
48%
Saturated Fat 2g
13%
Sodium 170mg
7%
Potassium 211mg
6%
Carbohydrates 17g
6%
Fiber 12g
50%
Protein 18g
36%
Vitamin A 130IU
3%
Calcium 354mg
35%
Iron 6.2mg
34%
* Percent Daily Values are based on a 2000 calorie diet.

Sugar-Free Paleo Pecan Snowball Cookies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 112 kcal
Ingredients
8 tbsp Ghee or use butter if not paleo
1 1/2 cup almond flour 150 grams
1 cup pecans 120 grams, chopped
1/2 cup Swerve Confectioners Sweetener 78 grams
1 tsp vanilla extract
1/2 tsp vanilla liquid stevia
1/4 tsp salt
extra confectioners to roll balls in
Instructions
Preheat oven to 350 degrees F.
Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
Taste batter, adjust sweetener if needed.
Line a baking sheet with silpat or parchment.

Use a cookie scoop and make 24 mounds.

Roll each mound in the palm of your hand.
Place in freezer for 20-30 minutes.
Place in oven for 15 minutes or until golden around edges.
Allow to cool slightly.
Once able to handle roll each in some confectioners sweetener.
Allow to cool completely before storing in an air tight container.
Recipe Notes

Net Carbs: 1g

Nutrition Facts
Sugar-Free Paleo Pecan Snowball Cookies
Amount Per Serving (1 cookie)
Calories 112
Calories from Fat 99
% Daily Value*
Fat 11g
17%
Saturated Fat 3g
19%
Cholesterol 12mg
4%
Sodium 24mg
1%
Potassium 16mg
0%
Carbohydrates 2g
1%
Fiber 1g
4%
Protein 1g
2%
Vitamin C 0.1mg
0%
Calcium 18mg
2%
Iron 0.4mg
2%
* Percent Daily Values are based on a 2000 calorie diet.

BAKED GARLIC LEMON TILAPIA

199.5 Cals 33.5 Protein 1 Carbs 7 Fats
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
Classic sauce of butter, lemon and fresh parsley goes perfect with any fish. I try to eat fish twice a week. For a quick healthy dinner on a busy weeknight, this is simple and delicious.
INGREDIENTS
6 6 oz each tilapia filets
4 cloves garlic, crushed
2 tbsp butter
2 tbsp fresh lemon juice
4 tsp fresh parsley
salt and pepper
cooking spray
INSTRUCTIONS
Preheat oven to 400°.
Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.
Spray the bottom of a baking dish lightly with cooking spray.
Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley.
Bake at 400° until cooked, about 15 minutes.
Serving: 1piece fish, Calories: 199.5kcal, Carbohydrates: 1g, Protein: 33.5g, Fat: 7g, Sodium: 29mg, Fiber: 0.1gBlue Smart Points:2Green Smart Points:3Purple Smart Points:2Points +:5

SHEPHERD”S PIE, LIGHTENED UP

275 Cals 22 Protein 31 Carbs 7 Fats
PREP TIME:
10 mins
COOK TIME:
1 hr 30 mins
TOTAL TIME:
1 hr 40 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
This lightened up Shepherd’s Pie recipe, filled with lean ground beef, veggies, and topped with yukon gold mashed potatoes would be perfect for all you meat and potato lovers out there!
INGREDIENTS
Potatoes:
1-1/2 lbs Yukon Gold potatoes, peeled, diced
3/4 cup fat free chicken broth
2 tbsp reduced fat sour cream
salt and pepper
paprika
Filling:
1 lb 95% lean ground beef
1 tsp oil
1 medium onion, diced
1 celery stalk, chopped
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans
2 tbsp flour, or use GF flour
1 cup fat free beef broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
kosher salt and pepper
INSTRUCTIONS
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
Preheat oven to 400°F.
In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
When cooked, set aside on a plate.
Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5 minutes before serving.
VIDEO
Serving: 1/6th of pie, Calories: 275kcal, Carbohydrates: 31g, Protein: 22g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 45mg, Sodium: 331mg, Fiber: 5g, Sugar: 3gBlue Smart Points:5Green Smart Points:6Purple Smart Points:3Points +:7

Low Carb Strawberries & Cream Popsicles Dairy & Sugar Free

Prep Time 5 minutes
Total Time 5 minutes
Servings 10
Calories 90 kcal
Ingredients
2 cups halved strawberries
1/2 cup egg whites 100% pasteurized
1 can 13.5ounce coconut milk
1 teaspoon vanilla extract
1 tablespoon powdered stevia
Instructions
In a blender add the strawberries and egg whites .
Blend until desired consistency.
Pour in the rest of the ingredients and blend on low until combined.
Pour into molds and allow to freeze for 4-6 hours or overnight.
Makes 28 ounces.
Recipe Notes

Weight Watchers PointsPlus: 2*

Nutrition Facts
Low Carb Strawberries & Cream Popsicles Dairy & Sugar Free
Amount Per Serving (1 g)
Calories 90
Calories from Fat 72
% Daily Value*
Fat 8g
12%
Sodium 25mg
1%
Carbohydrates 3g
1%
Fiber 1g
4%
Sugar 1g
1%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.

PAN SEARED SCALLOPS WITH BABY GREENS AND CITRUS MOJO VINAIGRETTE

212 Cals 20.5 Protein 8.5 Carbs 9.5 Fats
YIELD:2 SERVINGS
COURSE:Lunch, Salad
CUISINE:American
INGREDIENTS
1/2 lb 8 oz sea scallops
1 tsp unsalted butter
1/2 lemon
1 navel orange
1 small clove garlic, crushed
kosher salt and fresh pepper
1 tbsp extra virgin olive oil
2 cups mixed baby greens
2 cups baby arugula
1 tbsp red onion, chopped
INSTRUCTIONS
Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
Peel the remaining orange and chop into small chunks.
Arrange mixed greens and arugula in the center of a plate or platter.
Top with red onion.
Wash scallops and pat dry with a paper towel.
Season with salt.
Heat a medium size pan on a high flame.
When pan is hot, melt butter and place scallops in the pan.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
Remove from the pan and arrange around the greens.
Arrange oranges on the plate and drizzle with vinaigrette.
Serving: 1/2 of recipe, Calories: 212kcal, Carbohydrates: 8.5g, Protein: 20.5g, Fat: 9.5g, Saturated Fat: 2g, Cholesterol: 42.5mg, Sodium: 206.5mg, Fiber: 1.5g, Sugar: 4gBlue Smart Points:3Green Smart Points:8Purple Smart Points:3Points +:5

MIXED BERRY TARTLET WITH DARK CHOCOLATE AND VANILLA WHIPPED CREAM

124 Cals 1 Protein 16 Carbs 6.5 Fats
PREP TIME:
10 mins
TOTAL TIME:
55 mins
YIELD:12 SERVINGS
COURSE:Dessert
CUISINE:American
Perfect summer treat, these tartlets are made with a graham cracker crust, drizzled with dark chocolate and filled with fresh berries
INGREDIENTS
10 whole graham cracker sheets*, broken into 1-inch pieces (160g)
1 large egg white
2 tbsp brown sugar, unpacked
3 tbsp unsalted butter, melted and cooled
pinch kosher salt
1/4 cup heavy whipping cream
1 tsp sugar
1/4 tsp vanilla extract
1 1/2 oz good quality dark chocolate
2 cups mixed berries, strawberries, raspberries, & blueberries
chocolate shavings, optional
* check labels for gluten-free
INSTRUCTIONS
Heat the oven to 325F degrees. Line a 12-cup muffin tin with paper liners.
In a food processor, breakdown the graham cracker pieces to fine, even crumbs.
In a medium bowl, combine the graham cracker crumbs, egg white, brown sugar, butter and kosher salt.  Mix with a fork until thoroughly and evenly combined.
Evenly distribute the crumbs (about 1 1/2 tbsp each) among the muffin cups and press them into an even layer on the bottom and up 2/3 of the sides of the liner.
Bake for 10 to 12 minutes until crust is beginning to brown, rotating the pan halfway through baking.
Meanwhile, combine the cream, sugar and vanilla.
With a metal whisk or hand mixer, whip the cream to medium peaks or desired stiffness.
Set aside in refrigerator 2 to 3 minutes, or until ready to use.
Place the chocolate in a microwave safe bowl and heat at 50% power for 1 minute.  Stir the chocolate and continue to heat at 30 second intervals until melted.
When crust is completely cool, carefully remove the paper liner.
Spoon 1/2 tsp melted chocolate onto the bottom of the crust.
Place the cups in the freezer for at least 30 minutes to set.
Once the chocolate is set and crust is firm, top the chocolate with berries and whipped cream.
Top with chocolate shavings, if using. Repeat with the remaining crusts. Serve immediately.
Serving: 1tartlet, Calories: 124kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6.5g, Cholesterol: 14mg, Sodium: 85mg, Fiber: 1g, Sugar: 10gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:3

Broccoli Fritters

Broccoli fritters are a tasty way to get small and big kids to eat their greens! I made these keto fritters with both nutritional yeast and parmesan cheese to give you a dairy and a dairy free option. Both taste great, so you pick whichever version suits your diet. Great as a snack, a light lunch or as part of a main meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course
Breakfast, Main Course, Side Dish
Cuisine
British
Servings
8
Calories
178 kcal

EQUIPMENT
frying pan (25 cm diameter)
INGREDIENTS

1x
2x
3x
▢
2 medium heads of broccoli stalks removed (650g)
▢
4 large eggs
▢
¾ cup / 75g almond flour
▢
▢
1 – 1.5 tsp chilli flakes to taste
▢
2 tsp onion powder
▢
1 tsp garlic powder
▢
1 tsp salt
▢
1/3 tsp cracked black pepper
▢
2 tbsp avocado oil or olive oil / coconut oil to fry
INSTRUCTIONS

Chop the heads off the broccoli (reserve the stalks and make broccoli fries or chop into a salad). Place the broccoli florets in a food processor and pulse until like a rice sized consistency. Option to do this in two batches so the broccoli blitzes equally and doesn’t get too fine.
Place the broccoli with all the remaining ingredients (except the oil) into a mixing bowl and mix well to combine. Leave to stand for 10 minutes and then stir.
Heat a non stick frying pan or good cast iron skillet with about 1/2 tbsp oil. Shape the mixture into fritters and cook 2 fritters per pan for about 4 minutes one the first side and 3 minutes on the second side, on a medium heat, or until golden.
Resist the urge to move the fritters when on the first side. Let them cook the full time, but lift slightly nearer the time to check they’re not burning. This will stop them falling apart and make them perfectly crisp. Cooking times will vary slightly depending on how big you made the fritters. If making smaller fritters the cooking time will be less.
Transfer to kitchen paper and repeat using the rest of the oil and batter.
Net carbs: 6.2g per fritter using nutritional yeast. If you use parmesan, the net carbs reduce to 5.3g per fritter.
Makes eight large fritters (4-5 inch diameter) or 16 small
Hands on: 20 – 30 minutes depending on the size of your pan
Overall cooking time: 30 – 40 minutes
Storage: in a Tupperware in the fridge for up to 2 days. Freeze on a sheet or put parchment paper between the the fritters so they don”t stick together. Once frozen, transfer into a ziplock bag.
Serve with Greek or coconut yoghurt or with my 5 minute keto mayonnaise!
NUTRITION
Calories: 178kcal
Protein: 10.7g
Fat: 11.4g
Fiber: 4.9g
Sugar: 2.1g

HOT MEXICAN LAYER DIP

173 Cals 15.5 Protein 11.5 Carbs 8.5 Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr
YIELD:12 SERVINGS
COURSE:Appetizer
CUISINE:Mexican
Grab some chips and dig into this cheesy, Baked Mexican Layer Dip made with spiced ground turkey, refried beans, salsa, green chilies, tomatoes, cheese and avocado.
INGREDIENTS
cooking spray
1 pound 93% ground turkey
2 1/4 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
15 oz can fat-free refried beans, Trader Joe”s
1 1/4 cups jarred medium salsa
4 oz can diced green chilies
1 1/2 cups reduced fat shredded 4 cheese Mexican blend, Sargento
toppings:
1 medium diced tomatoes, seeded
4 ounces from 1 small haas avocado, diced
2 tablespoons crumbled cotija cheese
1/4 cup sliced scallions
1/4 cup chopped cilantro
baked tortilla chips, to serve
INSTRUCTIONS
Preheat the oven to 350ºF. Spray a 9 x 9-inch baking dish with cooking spray.
Heat a large skillet over medium-high heat and spray with oil.
Add ground turkey, cumin, smoked paprika, garlic powder, chili powder and salt and cook, stirring until cooked through and browned, about 7-9 minutes.
Add the refried beans and mix well. Spread evenly over the bottom of the baking dish.
Next, pour the salsa and green chilies on top.
Place into the preheated oven and bake for 35 minutes until the edges begin to bubble. .
Remove from oven, top with shredded cheese, place back into oven just long enough to melt the cheese, about 6 to 7 more minutes. Remove from oven and sprinkle with tomato, avocado, cotija, scallions and cilantro. Serve with chips
Serving: 1/3 cup, Calories: 173kcal, Carbohydrates: 11.5g, Protein: 15.5g, Fat: 8.5g, Saturated Fat: 3.5g, Cholesterol: 37mg, Sodium: 550.5mg, Fiber: 3.5g, Sugar: 2gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:5