Healthy Med-Mex Nachos
Enjoy this great, healthy twist on the popular snack! These Healthy Med-Mex Nachos will satisfy your craving!
Healthy Med-Mex Nachos
Healthy Med-Mex Nachos
Recipe Type: Appetizer
Cuisine: Mexican
Author:
Serves: 6
Ingredients
- [b]Mango Tomato Salsa:[/b]
- 1 ripe mango, peeled, pitted, and diced
- 2 medium roma tomatoes, finely chopped
- ¼ medium red onion, finely chopped
- 1 jalapeño, halved, seeded, and minced
- 3 tablespoons chopped fresh cilantro
- Juice and finely grated zest of 1 lime
- ½ teaspoon LoSalt[br][br]
- [b]Nachos:[/b]
- 6 reduced carb whole wheat pita bread
- Nonstick cooking spray
- 2 teaspoons ground cumin
- ½ pound grilled chicken breast, cubed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups shredded low fat Monterey jack cheese
- 1 cup nonfat plain Greek-style yogurt
- Juice and finely grated zest of 1 lime
- ¼ teaspoon LoSalt
Instructions
- In a mixing bowl, combine the mango, tomato, onion, jalapeño, garlic, cilantro, lime juice, zest, and salt.
- Toss to mix the ingredients together. Set aside to allow the flavors to come together.
- Preheat oven to 300-degrees F.
- Halve the pita bread horizontally to give you 12 rounds. Cut each round into 8 wedges.
- Arrange the pita triangles in a single layer on 2 baking pans. Lightly spray the surface with nonstick cooking spray and sprinkle with cumin.
- Bake until very lightly crisp, about 5 minutes.
- Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle the lowfat cheese.
- Bake for about 10 to 12 minutes or until cheese has melted.
- In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.
- Put the nachos on a serving platter, dab with the lime-yogurt sauce and a few spoonfuls of the salsa.
Thanks to LoSalt for submitting this recipe. Also check out their Quorn Fajitas!
