Photo of Mini-Rice Cake 'Nachos' by WW

Mini-Rice Cake 'Nachos'

2
2
2
SmartPoints® value per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
Superfast and oh-so-good, these will become one of the old standbys in your "munchies" repertoire. If you're in a hurry, serve them unbaked, or zap them in the

Ingredients

Mini cheddar rice cakes

12 item(s)

Shredded reduced-fat Mexican-style cheese

cup(s)

Cilantro

1 tbsp(s), chopped

Pickled jalapeno peppers

2 tbsp(s), halved

Fat free salsa

cup(s), well-drained

Reduced-fat sour cream

1 tbsp(s)

Instructions

  1. Preheat the oven or toaster oven to 400°F. Arrange the rice cakes on a baking sheet. Press any excess liquid out of the salsa and spoon onto the rice cakes. Sprinkle with the cheese and cilantro, then top each with a jalapeno half.
  2. Bake until cheese is melted and nachos are heated through, about 10 minutes. Spoon 1/4 teaspoon sour cream on each nacho and serve warm.