Guest guest Posted January 30, 2007 Report Share Posted January 30, 2007 VEGGIE NACHOS This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish. 16 baked (no oil) tortilla chips (about 1 ounce) 1 1/2 ounces reduced-fat Monterey Jack cheese, shredded 1/3 cup drained rinsed black beans 1/3 cup drained Mexican-style canned corn kernels 1/3 cup chopped fresh cilantro 1 large plum tomato, seeded, chopped 1 green onion, chopped 1 generous tablespoon canned mild green chilies 3 tablespoons purchased chunky mild salsa Preheat oven to 350°F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately. Per serving; calories, 380; fat, 10 g; sodium, 1,050 mg; cholesterol, 30 mg Serves 1. Jenn B aka Mom2Sam and Tiny 1recipes_galore2007-smallappliance 1Recipes_Galore2007-drinks Check them out Quote Link to comment Share on other sites More sharing options...
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