By Lisa Rhea
Who says you can’t have nachos and eat healthy? It’s all about how you make them. There are countless combinations you can make with healthy, fresh ingredients.
The secret to keeping them easy on the waistline is watching the amount of cheese (try for 1/2 – 1/3 cup per plate) and using tortillas instead of chips. Regular tortilla chips are loaded with added fats and a serving size seems to pithy. Instead, take a regular tortilla and turn it into chips! I actually think these are tastier than using regular chips as well.
Here’s how you do it:
- Depending on how many servings you are making (1 large tortilla per serving), cut the tortillas into triangles, like you’re cutting a pie.
- Heat up a skillet to medium and spray it with cooking spray.
- Add the tortilla slices in a single layer, then spray the top of the tortilla slices with cooking spray.
- Cook until the tortilla strips start to brown, then flip and do the same on the other side.
Use these as the base of your nachos and build from there. Depending on the ingredients I’m using, sometimes I add the meat, cheese and beans, then toss the plate into the microwave for about 30 seconds to melt the cheese.
Change up the base meat/protein and add the ingredients you like from there.
Migas (pictured): scrambled eggs, cheddar, black beans (drained), onions, black olives, jalapeño peppers, diced tomatoes, avocado, taco sauce and low-fat sour cream.
Chicken: use shredded or diced chicken breast cooked and seasoned with taco seasoning, add toppings as desired
Steak: use ground beef or sliced steak strips and season with taco seasoning or fajita seasoning, add toppings as desired.
Pork: use shredded pork, seasoned with taco seasoning, add toppings as desired.
Fish: use a white fish, seasoned and flaked up, add toppings as desired.
Making nachos at home is easy and delicious. You can make them as basic as you’d like or full of flavor. And the best part, you can keep them healthy and nutritious!