South-of-the-Border Nachos the Editors of Publications International, Ltd.
Makes 4 servings
|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.
- Preheat oven to 350°F. Place chips in 13X9-inch baking pan.
- 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.
- Spoon tomato mixture, cheese and olives over chips. Bake 5 minutes or until cheese melts. Serve immediately.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||27 %|
|Total Fat||9 g|
|Saturated Fat||5 g|
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