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South-of-the-Border Nachos


Yield

Makes 4 servings

Ingredients

4 ounces reduced-fat tortilla chips
Nonstick cooking spray
3/4 cup chopped onion
2 jalapeño peppers,* seeded and chopped
3 cloves garlic, finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 pound boneless skinless chicken breasts, cooked and chopped
1 can (14-1/2 ounces) Mexican-style diced tomatoes, drained
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons black olives, chopped

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

  1. Preheat oven to 350°F. Place chips in 13X9-inch baking pan.
  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.
  3. Spoon tomato mixture, cheese and olives over chips. Bake 5 minutes or until cheese melts. Serve immediately.

Nutritional Information

Serving Size: 1/4 of total recipe
Sodium 741 mg
Protein 24 g
Fiber 3 g
Carbohydrate 32 g
Cholesterol 53 mg
Saturated Fat 5 g
Total Fat 9 g
Calories from Fat 27 %
Calories 303

Dietary Exchange

Fat 1/2
Starch 2
Meat 2
Vegetable 1

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