These nachos are covered in vegetables for less damage. Think of them as a healthified hybrid of classic loaded nachos you may find at your local Mexican restaurant. I have a serious infatuation with Mexican food for this very reason. Not only is it delicious, comforting and easy to prepare, but it can also easily be made ridiculously healthy and gluten-free without skimping a bit on flavor.
Serves roughly 8 generous portions
Spicy Ranch Sauce:
- 3 tbsp reduced fat Ranch dressing
- 1 tsp Sriracha – add more or less depending on desired level of heat
- 1 tsp water
- 1 tsp reduced sodium taco seasoning mix
- 2 cups shredded rotisserie chicken
- 1/4 red onion, finely chopped
- 1 8 oz bag of blue corn tortilla chips (or tortilla chips of choice)
- 1/2 16 oz can of black beans, drained
- 1 10 oz can diced tomatoes & green chilies, drained (I used Ro*Tel)
- 1 cup reduced fat shredded Mexican cheese
- 1/4 cup sliced green onion
- 1/2 avocado, chopped
- 2 tbsp fresh cilantro
- Optional toppings: 0% fat plain Greek yogurt, guacamole
- Non-stick cooking spray
2. Whisk ingredients for Spicy Ranch Sauce in a small bowl and set aside.
3. Spray ceramic or glass baking dish with non-stick cooking spray.
4. Spread chips on the bottom of the dish.
Nutrition facts per serving (1/8 of entire dish)
Calories: 285; Total Fat: 12.5 gm; Saturated Fat: 2 gm; Cholesterol: 23 mg; Sodium: 300 mg; Carbohydrates: 28 gm; Fiber: 4 gm; Sugar: 1 gm; Protein: 13 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.