Na Cho Nachos Lighter Nachos Recipes
LIGHTEN UP NACHOS
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the tomatoes, garlic, onions and half of the cilantro. Season with salt and set aside.
- Spread the Baked Tortilla Chips on a baking sheet and top with the black beans, pinto beans, olives, Cheddar and pepper Jack. Cook until the cheese melts, about 5 minutes.
- While the nachos are cooking, slice each lime into 6 wedges. Squeeze 2 of the wedges into the yogurt, season with a pinch of salt and stir. Reserve the remaining wedges for serving.
- While the chips are still hot, scatter the tomato mixture and avocados on top, then drizzle on the yogurt. Top with the remaining chopped cilantro. Serve with lime wedges.
- Preheat the oven to 350 degrees F.
- Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on 2 large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, 12 to 15 minutes.
LIGHTENED-UP SUPER NACHOS
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the tortilla chips on a rimmed baking sheet. Top with the black beans, tomato and scallions. Bake until warmed through, 10 minutes.
- Meanwhile, make the cheese sauce and prepare the jackfruit.
- For the low-fat cheese sauce: Combine the flour, salt, onion powder and pepper in a medium saucepan over medium heat and cook, stirring constantly, until the flour toasts, about 2 minutes. Slowly whisk in the milk. Add the cream cheese and whisk vigorously until the mixture is smooth and even. Bring the mixture to a low boil, then reduce the heat to low and simmer, stirring constantly, until it is thick enough to coat the back of a spoon, about 4 minutes. Remove the saucepan from the heat and stir in the cheese until it melts.
- For the jackfruit: Put the olive oil and jackfruit in a medium skillet over medium heat. Stir in the chili powder and garlic salt and cook for 2 minutes. Stir in the salsa and cook until warmed through, 2 to 3 minutes.
- To serve: Stir the salsa into the cheese sauce. Top the nachos with the jackfruit. Pour the salsa-and-cheese-sauce mixture over the nachos. Top the nachos with the lettuce and guacamole. Dollop on the sour cream or put it in a squeeze bottle and squeeze it in a zig-zag pattern all over the nachos.
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