Nachos Recipe - Cooking Index
Nachos Recipe - Cooking Index
| 8 | Corn tortillas | |
| 2 | Tomatoes - chopped - (2 cups) (medium) | |
| 4 | Green onions including green tops - thinly sliced | |
| 1 | Garlic clove | |
| 2 tablespoons | 30ml | Chopped fresh cilantro or parsley |
| 1 tablespoon | 15ml | Red-wine vinegar |
| 1/4 cup | 36g / 1.3oz | Shredded reduced-fat Monterey Jack cheese |
| 1/4 cup | 36g / 1.3oz | Shredded reduced-fat cheddar cheese |
Preheat oven to 350 degrees. Cut tortillas into quarters. Place in single layer onto baking sheet. Bake until crisp -- about 5 minutes. (Watch closely -- don't let burn.) Remove from oven. Turn temperature to broil.
Combine chopped tomatoes, onions, garlic, cilantro or parsley, and vinegar in a bowl. Mix well. Place about 2 teaspoons of salsa onto each chip. Top each with shredded cheeses. Return to oven and broil about 4 inches from heat until cheese melts. Place nachos onto platter. Serve immediately.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories 215; Fat (grams) 6; Percent calories from fat 25; Percent polyunsaturated 8; Percent saturated 13; Percent monounsaturated 4; Cholesterol (milligrams) 13; Sodium (milligrams) 180; Protein (grams) 10; Carbohydrate (grams) 30; Dietary Fiber 4.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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