I love me some junk food and nachos are near the top of the list. They are quick, cheap and can pile on the calories if you’re not careful. I like to justify mowing down on nachos by using healthier ingredients.
Here’s what I had for dinner:
And here’s how I made them.
Serves 1 hungry person
A few handfuls of Food Should Taste Good Multigrain Tortilla Chips
1/2 cup low-fat grated cheddar cheese
2 green onions, chopped
1 Tbs. Neufchâtel cheese
1/2 of an avocado
1 Tbs. low-fat sour cream
2 Tbs. salsa
Here’s my no-brainer secret to making perfect nachos in the oven — bake them, don’t broil them. Broiling sometimes burns the chips before the cheese has melted. So, preheat an oven or toaster oven to 375 degrees. Arrange the chips on a foil-lined baking sheet. Top with green onions and cheddar. Dot the Neufchâtel all around the chips. Bake for about 7 minutes, or until the cheddar is gooey.
Remove from oven and top with sour cream, avocado, salsa and cilantro.
This is just a guideline, of course. You can add whatever toppings you like. Jalapeños, black beans, chicken, tofu — the world is your nacho!
If you’re in the mood for a fiesta, try some of my other recipes, such as: