[blindweightwatcher] HEALTHY NACHOS
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Fri, 27 Feb 2009 21:09:10 -0600
HEALTHY NACHOS
Serves 8
1 batch baked tortilla chips (see recipe below), about 9 ozs.
15 1/2-oz. can fat-free refried beans
7-oz. can chopped green chilies, drained
1 cup reduced-fat shredded Mexican cheese blend
1 cup salsa
1/2 cup finely sliced scallions
1/4 cup chopped fresh cilantro
1/4 cup light sour cream
Heat the oven to 400 degrees. In a pie plate or shallow casserole
dish, spread half of the chips. Top the chips with half of the
refried beans, a spoonful at a time, and sprinkle with half of the
chilies and salsa. Top with the remaining chips, and another layer of
refried beans, chilies and salsa. Sprinkle the cheese over the
nachos, then bake until the cheese has melted, 5 to 10 minutes. To
serve, sprinkle the nachos with the scallions and cilantro and top
with sour cream. Start to finish: 20 minutes. Nutrition information
per serving (values are rounded to the nearest whole number): 226
calories; 66 calories from fat; 7 g fat (3 g saturated; 0 g trans
fats); 14 mg cholesterol; 31 g carbohydrate; 9 g protein; 5 g fiber;
961 mg sodium.
BAKED TORTILLA CHIPS
Serves 8
12 6-inch corn tortillas
1 Tbsp. canola oil
Salt, to taste
Heat the oven to 400 degrees. Line 2 baking sheets with nonstick foil
or parchment paper. Using a pastry brush, lightly coat both sides of
each tortilla with the oil. Make a stack with the tortillas, then cut
them into quarters. Spread the chips in a single layer on the
prepared baking sheets. Season with salt, then bake until the chips
are crisp and golden, about 12 to 16 minutes. Start to finish: 20
minutes. Nutrition information per serving (values are rounded to the
nearest whole number): 94 calories; 26 calories from fat; 3 g fat (0
g saturated; 0 g trans fats); 0 mg cholesterol; 16 g carbohydrate; 1
g protein; 1 g fiber; 185 mg sodium.
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