Appetizers – Nachos

Nachos
Commercially made nachos can be high in fat. With minimal changes in cooking style, this delicious appetizer can be “slimmed” down.

♥ Bake chips with a minimal amount of oil.
♥ Combine low fat cheese with regular cheese for a better texture.
♥ Use skinless chicken breast instead of ground beef.

Makes 6 servings.

Ingredients:
2 12-oz. packages fresh corn tortillas
6 seconds of cooking spray, preferably canola oil
12 oz. skinless chicken breast
1 8-oz. can refried beans, nonfat vegetarian
8 oz. sharp Cheddar cheese, grated
8 oz. Jack cheese, low fat, grated
1 4-oz. can black olives, chopped
1 cup sour cream, nonfat
2 avocados, mashed
1 cup fresh salsa

Preheat oven to 400º. Cut tortillas into pie-shaped pieces and place in a bowl. Spray cooking oil lightly over tortillas while tossing them. Place them on cooking sheets. Cook until crispy, stirring and turning them for about 40 minutes. Sauté chicken breasts until done. Cool slightly and shred chicken by hand. Add refried beans to the pan and warm gently. Combine both cheeses. Place one layer of chips in a dish. Top with 1/3 of cheese mixture and 1/3 of the chicken. Repeat twice. Return to oven until cheese is melted. Remove and place warm refried beans on top. Add remaining ingredients and serve immediately.