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 South-of-the-Border Nachos
Makes 4 servings
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Ingredients
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4
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ounces reduced-fat tortilla chips
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Nonstick cooking spray
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3/4
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cup chopped onion
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2
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jalapeño peppers,* seeded and chopped
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3
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cloves garlic, finely chopped
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2
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teaspoons chili powder
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1/2
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teaspoon ground cumin
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1/2
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pound boneless skinless chicken breasts, cooked and chopped
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1
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can (14-1/2 ounces) Mexican-style diced tomatoes, drained
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1
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cup (4 ounces) shredded reduced-fat Monterey Jack cheese
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2
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tablespoons black olives, chopped
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*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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1. Preheat oven to 350°F. Place chips in 13×9-inch baking pan.
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2. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion, peppers, garlic, chili powder and cumin; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken and tomatoes.
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3. Spoon tomato mixture, cheese and olives over chips. Bake 5 minutes or until cheese melts. Serve immediately.
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©Publications International, Ltd.
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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303
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Calories from Fat
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27 %
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Total Fat
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9 g
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Saturated Fat
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5 g
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Cholesterol
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53 mg
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Carbohydrate
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32 g
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Fiber
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3 g
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Protein
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24 g
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Sodium
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741 mg
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Dietary exchanges
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2 Starch
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1 Vegetable
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2 Meat
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1/2 Fat
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Printed
from diabeticcooking.com
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