- 10-15 Tomatillos
- 3 jalapenos (seeded (leave in if you like spicy))
- 4 cloves garlic
- 1 cup chicken broth
- 1/2 cup cilantro
- 1/2 cup greek yogurt
- 1 lime (juiced)
- salt (to taste)
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Roast the husked tomatillos, garlic and jalapenos at 425 degrees for 20 min
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Flip half way through roasting
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Add the rest of the ingredients and roasted veggies to a blender and blend
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Enjoy on tacos, enchiladas, or as dip
Serving Size – 1/2 cup
Calories – 50
Fat – 1.5g
Carbohydrates – 6g
Protein – 2g