Healthy Loaded Nachos

Yield: 8 servings

Ingredients

• 8 ounces flour tortillas
• ½ cup water
• 1 tablespoon canola oil
• Juice from one lemon
• Juice from one lime
• Salt and pepper
• 1 tablespoon olive oil
• 1 clove of garlic, minced
• 4 chicken breasts, diced
• 1 teaspoon chili powder
• 1 cup canned black beans (rinsed well)
• 2 ounces green chilies, drained
• 1 cup reduced-fat shredded cheese blend
• 2 tomatoes, diced
• 1 cup salsa
• ½ cup finely sliced green onions
• ¼ cup chopped fresh cilantro
• ¼ cup light or fat-free sour cream

Chips

1. Preheat the oven to 350°F.
2. Line two baking sheets with parchment paper.
3. In a large bowl, mix together water, lemon juice, lime juice, and canola oil.
4. Working quickly, dip each shell in the lemon and lime solution.
5. Make a stack with the tortillas, then cut them into quarters.
6. Spread the chips in a single layer on the prepared baking sheets.
7. Season with salt, pepper, and any other seasonings that you desire.
8. Bake until the chips are crisp and golden, about 12 to 16 minutes.

Toppings

1. In a saut� pan, heat olive oil until warmed.
2. Add garlic and cook 2-3 minutes until fragrant.
3. Add in chicken and chili powder and cook until no longer pink, about 8 minutes.
4. Add in black beans and stir to warm.
5. Remove from heat.

Serve

1. In a pie plate or shallow casserole dish, spread half of the chips.
2. Top the chips with half of the chicken mixture and sprinkle with half of the chilies and cheese.
3. Top with the remaining chips and another layer of the chicken mixture, chilies, and cheese.
4. Bake until the cheese has melted, 5 to 10 minutes.
5. Sprinkle the nachos with the green onions, tomatoes, and cilantro.
6. Serve with salsa and sour cream.

Credits

Recipe by AccentHealth Chef Donna Brousseau.