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Azteca Sal Shl 30/90 - 5.6 Oz
Salad Shells
Bake & Fill Crispy Salad Shells. Includes 4 salad shells and formers. Unique from Azteca, Salad Shells that you bake up fresh at home. In minutes, you'll enjoy crispy Salad Shells perfect for filling with one of the recipes below or your own favorite salad recipe. Create a tasty new combination by serving hearty chili, ice cream or a vegetable dip in these attractive bowls. You'll add flavor, fun and freshness to your meals when you serve Azteca Salad Shells! Product of U.S.A.
Ingredients
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Serving Size: 1tortilla Servings Per Container: 4 |
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| Calories | Amount Per Serving
210 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 100 | |
| Total Fat | Amount Per serving 11g | 17% |
| Saturated Fat | Amount Per serving 2g | 10% |
| Trans Fat | Amount Per serving 2g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 150mg | 6% |
| Total Carbohydrate | Amount Per serving 23g | 8% |
| Dietary Fiber | Amount Per serving 1g | 3% |
| Sugars | Amount Per serving 0g | |
| Protein | Amount Per serving 3g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 6% | |
Bleached Enriched Flour [Bleached Flour, Niacin, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Hydrogenated Vegetable Oil (Soybean, Cottonseed), Water, Glycerine, Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate, Calcium Sulfate).
Product Attributes
Kosher
Directions
Heat: oven to 350 degrees F. Let package stand at room temperature for 10 to 15 minutes while assembling salad shell formers and preparing desired filling. Shape: ovenable paperboard into former by folding each flap at scored line. Insert tabs into slits. Place: desired number of formers open end down on large ungreased cookie sheet. Place one salad shell over each former. Bake: at 350 degrees F for 6 to 10 minutes or until light golden brown. Important: Watch closely to prevent over browning. Do not bake shells in a toaster oven. Let stand: for 1 to 2 minutes. Remove baked shells from formers and dispose of used formers. Cool upright on wire rack. (Baked shells will continue to crisp upon standing). Fill each baked shell as desired. Tips: Unbaked salad shells, wrapped securely, can be stored up to 3 weeks in the refrigerator. Baked shells, wrapped securely, can be stored up to 2 days at room temperature. Keep refrigerated.
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