Cheesy Rice Cake Nachos
Mini cheddar rice cakes
Fat free salsa
⅔ cup(s), medium or hot, well-drained
Pickled jalapeno peppers
3 Tbsp, chopped, or to taste
Low-fat shredded cheddar cheese
Guacamole (homemade or restaurant)
Fat free sour cream
- Preheat oven or toaster oven to 400°F. Arrange rice cakes close together on a baking sheet.
- Spoon well-drained salsa over rice cakes. Sprinkle with jalapeno and cheese.
- Bake until cheese is melted and nachos are heated through, about 10 minutes. Spoon guacamole and sour cream over nachos. Serve warm. Yields 6 nachos per serving.