Lighter Nachos Recipes

LIGHTER NACHOS

Lighter nachos image

Slash the fat of this Mexican sharing platter with some simple swaps. Our tortilla chips are topped with beans and salsa

Provided by Angela Nilsen

Categories Snack

Time 50m

Number Of Ingredients 20

Ingredients

5 soft corn tortillas
1 ½ tsp rapeseed oil
1 jalapeno chilli , deseeded, cut into thin strips
100g mozzarella , grated
2 tbsp half-fat crème fraîche
½ small pack coriander leaves, chopped
2 medium, ripe avocados , halved, stoned, peeled and roughly chopped
1 tbsp lime juice
2 spring onions , ends trimmed, finely chopped
2 tbsp chopped coriander
few drops Tabasco sauce
400g can red kidney bean , drained and rinsed
1 garlic clove , crushed
¼ tsp mild or medium chilli powder
¼ tsp ground cumin
4 tomatoes , seeds removed, finely chopped
¼ small red onion , finely chopped
1 garlic clove , finely chopped
1 tbsp lime juice
1 tsp rapeseed oil

Steps:

Heat the oven to 190C/170C fan/gas 5. For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat. Put all the wedges on 2 large baking sheets and bake for about 10 mins or until golden and crisp. Remove and set aside. Turn up the oven to 200C/180C/gas 6.
For the guacamole, put the chopped avocados in a bowl and roughly mash with a fork, keeping some texture. Stir in the lime juice, spring onions, coriander and season with the Tabasco and seasoning. Set aside.
For the beans, tip them into a bowl, stir in the garlic, chilli and cumin powders, roughly mash with a fork, then mix in about 2 tbsp of water, or enough to make a rough mash. Season and set aside.
For the salsa, combine the tomatoes, onion, garlic, lime juice and oil. Season and set aside.
Ten minutes before you're ready to serve, scatter the tortilla chips over a large baking tray or ovenproof platter. Spoon the beans in little mounds over the chips, then spoon over the salsa (if the salsa has been made ahead, use a slotted spoon so you leave any tomato liquid behind that could soften the chips). Scatter over the jalapeño chilli and mozzarella.
Bake for 4-5 mins, just long enough to melt the cheese and warm things through, but not over-brown the tortilla chips. Remove and spoon over the crème fraîche and scatter with coriander, and put the guacamole in 1 or 2 small dishes on the side. Serve immediately.

Nutrition Facts : Calories 462 calories, Fat 26.5 grams fat, SaturatedFat 8.9 grams saturated fat, Carbohydrate 41.1 grams carbohydrates, Sugar 6.7 grams sugar, Fiber 8.7 grams fiber, Protein 15.2 grams protein, Sodium 1.6 milligram of sodium

LIGHTEN UP NACHOS

Lighten Up Nachos image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tomatoes, chopped
1 clove garlic, minced
1 yellow onion, finely chopped
1/4 cup chopped fresh cilantro
Kosher salt
Baked Tortilla Chips, recipe follows
1/2 cup black beans
1/2 cup pinto beans
1/4 cup black olives, chopped
1/4 cup shredded sharp Cheddar
1/4 cup shredded pepper Jack cheese
2 limes
3 tablespoons Greek yogurt
1 avocado, diced
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt

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.

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