Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 1/2 c. minced onion
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp dry oregano
- 1 x canned chipotle chile - (to 2) minced
- 2 Tbsp. tomato paste
- 1 Tbsp. white wine vinegar
- 2 c. bite-size shreds skinned cooked chicken
- 24 x corn tortilla chips - (2 3/4" wide)
- 1Â 1/2 c. shredded jack cheese - (6 ounce)
- 1/3 c. finely-diced hard-ripe avocado
- 2 Tbsp. lowfat sour cream
- 1 Tbsp. finely-minced fresh cilantro leaves
- 2 tsp lime juice
- 2 tsp lowfat milk
- Â Â Saly to taste
- 24 x fresh cilantro leaves for garnish
Инструкции
- In a 2 1/2- to 3-qt pan over medium-high heat, frequently stir onion in extra virgin olive oil till onion begins to brown, 4 to 7 min. Add in cumin seeds and oregano; stir till fragrant, about 30 seconds. Add in chilies, tomato paste, vinegar, and 1/2 c. water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 min. Add in chicken and stir till warm.
- Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 Tbsp. chicken mix on top.
- Bake in a 450 degree regular or possibly convection oven till cheese begins to bubble, about 3 min. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 tsp. Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve hot.
- Cilantro-Avocado Crema: In a small bowl, mix avocado, lowfat sour cream, minced cilantro, lime juice, and lowfat milk. Add in salt to taste. (
- Makes about 1/2 c.)
- This recipe yields 24 nachos; 8 servings.
- Comments: Purchase a roast chicken from a deli; a 2-lb. bird produces about 3 c. shredded meat. You can make the chicken-chipotle mix (step 1) up to 2 days ahead; cold, cover, and chill. Use cool; bake nachos in a 425 degree oven for 6 to 8 min. You can make the crema up to 2 hrs ahead; cover and chill.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 158 | |
| Calories from Fat 83 | 53% |
| Total Fat 9.24g | 12% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 162mg | 7% |
| Potassium 161mg | 5% |
| Total Carbs 13.42g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.14g | 3% |
| Protein 6.66g | 11% |
