Heat oven to 425 degrees F. Coat a baking sheet with cooking spray; sprinkle
with 1/2 tablespoon cornmeal.
Mash chili until beans are almost smooth. Stir in cheese and cilantro.
Unroll and stretch crust into a 12-inch square. Cut into four 6-inch squares.
For each packet, place 1 square on baking sheet and spoon 1/4 chili mixture
in center. Fold 2 corners together to form triangle. Press edges together with
fork; poke holes in top (to let steam escape).
Sprinkle with remaining cornmeal.
Bake for 10 minutes or until lightly browned.
Yield: 4 servings
For spicier flavor, add 1 minced jalapeno pepper to chili mixture.
Nutritional Information: Per serving: 309 cal., 18% from fat; 18 g protein;
6 g fat (2 g sat); 44 g carbo (4 g fiber); 1,037 mg sodium; 22 mg chol