Lighten Up Nachos Recipes

LIGHTENED-UP SUPER NACHOS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the tortilla chips on a rimmed baking sheet. Top with the black beans, tomato and scallions. Bake until warmed through, 10 minutes.
• Meanwhile, make the cheese sauce and prepare the jackfruit.
• For the low-fat cheese sauce: Combine the flour, salt, onion powder and pepper in a medium saucepan over medium heat and cook, stirring constantly, until the flour toasts, about 2 minutes. Slowly whisk in the milk. Add the cream cheese and whisk vigorously until the mixture is smooth and even. Bring the mixture to a low boil, then reduce the heat to low and simmer, stirring constantly, until it is thick enough to coat the back of a spoon, about 4 minutes. Remove the saucepan from the heat and stir in the cheese until it melts.
• For the jackfruit: Put the olive oil and jackfruit in a medium skillet over medium heat. Stir in the chili powder and garlic salt and cook for 2 minutes. Stir in the salsa and cook until warmed through, 2 to 3 minutes.
• To serve: Stir the salsa into the cheese sauce. Top the nachos with the jackfruit. Pour the salsa-and-cheese-sauce mixture over the nachos. Top the nachos with the lettuce and guacamole. Dollop on the sour cream or put it in a squeeze bottle and squeeze it in a zig-zag pattern all over the nachos.

LIGHTEN UP NACHOS

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.

LIGHTER NACHOS

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.