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Southwestern Nachos




Source of Recipe


From “Healthy Meals in Minutes”, 1996


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/RecipesForNonCooks/appetizers.msnw

List of Ingredients




32 unsalted baked tortilla chips*

1/4 cup shredded reduced-fat Monterey Jack cheese

1/4 cup shredded reduced-fat cheddar cheese

FOR THE SALSA:
2 medium tomatoes, chopped (about 2 cups)

1/4 cup thinly sliced green onion

1 clove garlic, minced

2 tablespoons chopped fresh cilantro or parsley

1 tablespoon red-wine vinegar or cider vinegar


Recipe



1. Preheat broiler. Place chips in a single layer on a nonstick baking sheet. Set aside. In a small bowl, combine Monterey Jack and cheddar. Mix well. Set aside.

2. In a medium bowl, combine the salsa ingredients. Mix well. Place 2 teaspoons of salsa in the center of each chip. Top each chip with 3/4 teaspoon of cheese mixture.

3. Place baking sheet on broiler rack. Broil 4 inches from the heat until cheese melts, about 1 to 2 minutes.

4. Using a spatula, place nachos on a serving platter. Serve immediately with the remaining salsa on the side.


*To prepare low-fat chips, cut 8 corn tortillas into quarters. Place in a single layer on a baking sheet. Bake in a 350 degrees F. oven until crisp, about 8 minutes.

Serves 4
Calories 115
Fat 4 g
Cholesterol 10 mg
Sodium 134 mg