Healthful offering: Region native wins national contest with nutritional recipe | Food and Cooking

1 tablespoon fresh Great Value® Organic Onion Powder

1/4 cup fresh Great Value® Organic Cumin Powder

1 teaspoon fresh Great Value® Organic Cayenne Powder

2 16-ounce packages Great Value® Shredded Monterey Jack Cheese

1 22-ounce package Great Value® Fully Cooked Grilled Chicken Breast* (optional)

1 package Teasdale Simply Especial Chickpea & Cilantro Tortillas (or favorite brand)

Garnish (optional): Sour cream and fresh cilantro

DIRECTIONS: Preheat oven to 400 degrees. In a large skillet over medium heat, combine oil with spinach and kale. Stir and cook down then remove to a colander to drain. Return pan to heat and add corn, beans, chives, onion powder, cumin, cayenne, and lime juice.

Using a spatula, mix well, scraping bottom of pan. Once ingredients start bubbling, reduce heat to low and add cheese then cover pan and turn off heat. Remove from heat.

Place six small, heatproof bowls upside down on a rimmed baking sheet. Take six tortillas and spray both sides of them with cooking spray then lay each on top of an inverted bowl. Flute tortillas to help them shape into a bowl. Place pan in oven and bake for 5 minutes. Remove pan from oven and inspect tortillas. If they are still soft in areas, re arrange on pan, moving outer ones inward, rotating, etc., and return to oven until desired crispness has been achieved.

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