Make HowStuffWorks your homepage
Southwestern Cuisine takes a cue from its original Latin and Spanish settlers. Many people lump Southwestern Cuisine with Mexican Cuisine, and have created a "Tex-Mex" style of food that is also very popular.
REFERENCE LINKS
Cowboy Caviar
by the Editors of Easy Home Cooking Magazine
Cowboy Caviar
Yield: Makes 16 servings
Ingredients:
Nonstick cooking spray
2
teaspoons olive oil
1
small eggplant (about 3/4 pound), peeled and chopped
1
cup chopped onion
1
jalapeño pepper,* seeded and finely chopped (optional)
1
can (15 ounces) salsa-style chunky tomatoes, undrained
1
can (15 ounces) black-eyed peas, rinsed and drained
1
teaspoon ground cumin
1/2
cup minced fresh cilantro
Baked fat-free tortilla chips
Preparation:
1.
Coat large nonstick skillet with cooking spray. Add oil; heat over medium heat until hot. Add eggplant, onion and jalapeño pepper, if desired; cook and stir 10 minutes or until vegetables are tender.
2.
Stir in tomatoes with juice, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro.
3.
Serve with tortilla chips.
Nutritional Information:
| Serving Size: 1/4 cup Caviar with 4 tortilla chips | |
| Sodium | 272 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 26 % |
| Calories | 107 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in: Southwestern
More Options:
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Cowboy Caviar." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/cowboy-caviar-recipe.htm> 16 May 2008.
Cooking Crabs