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Nachos
Nachos
Yield: Makes 8 servings
Ingredients:
8(6-inch) corn tortillas
1cup chopped onion
1tablespoon chili powder
2teaspoons dried oregano leaves, crushed
1can (15 ounces) pinto beans or black beans, rinsed and drained
1-1/4cups (5 ounces) shredded reduced-fat Monterey Jack cheese
3/4cup frozen whole kernel corn, thawed, drained
1jar (2 ounces) pimientos, drained
3tablespoons ripe olive slices
2to 3 tablespoons pickled jalapeño pepper slices,* drained
Nonstick cooking spray
Preparation:
1.Preheat oven to 375°F. Sprinkle 1 tortilla with water to dampen; shake off excess water. Repeat with remaining tortillas. Cut each tortilla into 6 wedges. Arrange wedges in single layer on baking sheet or in two 9-inch pie plates. Bake 4 minutes. Rotate sheet. Bake another 2 to 4 minutes or until chips are firm; do not let brown. Remove chips to plate to cool. Set aside.2.Spray bottom of medium saucepan with cooking spray. Cook and stir onion over medium-high heat 8 to 10 minutes or until onion is tender and beginning to brown. Add chili powder and oregano; stir 1 minute more.3.Remove from heat. Add beans and 2 tablespoons water; mash with fork or potato masher until blended yet chunky. Return to heat. Cover; cook beans, stirring occasionally, 6 to 8 minutes or until bubbly. Stir in additional water if beans become dry. Remove from heat. Set beans aside.4.Sprinkle cheese evenly over chips. Spoon beans over chips.5.Combine corn and pimientos; spoon over beans. Bake about 8 minutes or until cheese melts. Sprinkle olives and jalapeños over top.
Nutritional Information:
Serving Size: 6 chips with 1/8 topping
Fiber
5 g
Carbohydrate
27 g
Cholesterol
13 mg
Saturated Fat
2 g
Total Fat
6 g
Calories from Fat
25 %
Calories
185
Protein
10 g
Sodium
390 mg
Dietary Exchange:
Meat
1/2
Fat
1/2
Vegetable
1
Starch
1-1/2
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