Blue Corn Nachos
3
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 8 • Difficulté: Facile
Crisp from whole-grain blue corn chips, gooey from melted Jack cheese, and brightened thanks to fresh tomatoes, scallions, jalapeno pepper, and fresh cilantro, these nachos hit the spot. Turn leftovers into chilaquiles by adding a beaten egg or two and cooking it in a skillet.
Ingrédients
Baked blue corn tortilla chips
36 chip(s)
No-salt-added canned drained pinto beans
15½ oz, rinsed
Plum tomato
2 medium, chopped
Uncooked scallions
2 medium, thinly sliced
Jalapeño pepper
1 medium, seeded and minced
Reduced-fat shredded Monterey Jack cheese
1 cup(s)
Cilantro
¼ cup(s), chopped
Instructions
1
Preheat oven to 400°F. Spray 9 x 13-inch baking dish with nonstick spray.
2
Arrange 24 tortilla chips in prepared baking dish in single layer. Top with beans, tomatoes, scallions, and jalapeño. Crush remaining 12 tortilla chips and sprinkle on top. Sprinkle evenly with Monterey Jack.
3
Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro.
4
Serving size: 1/8 of nachos
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