Not-Your-Mama's Nachos

April 2009
Not-Your-Mama's Nachos

by 10 people

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Cut this snacking staple down a size.

Makes: 6 servings

Prep: 20 mins

Bake: 2 mins

  • 8 6-inch corn tortillas
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1 1/4 pound bunch  broccoli, cut into small florets, stems peeled and thinly sliced
  • 1 15 ounce can  cannellini beans, rinsed
  • 12 ounces reduced-fat cheddar cheese, shredded (about 3 cups)
  • 1 cup store-bought salsa verde
  • 1/4 cup plain low-fat Greek-style yogurt
  1. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Line 2 rimmed baking sheets with parchment paper. On a cutting board, brush the tortillas with 2 tablespoons olive oil, then stack and cut into quarters. Arrange on the baking sheets in a single layer; season with salt and pepper. Bake until crisp and golden, 8 to 10 minutes.
  2. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until lightly browned, about 4 minutes. Add the broccoli and 1/3 cup water and cook, stirring, until the water is cooked off and the broccoli is tender, about 4 minutes. Stir in the beans and cook until heated through, 1 to 2 minutes; season with salt and pepper.
  3. Sprinkle 1 cup cheese over each tray of chips; spoon the broccoli mixture on top, sprinkle with the remaining cheese and bake until melted, 1 to 2 minutes. Serve with the salsa and yogurt.
  • Baked tortilla chips have the toasted corn flavor of fried chips, without the added fat.
  • Broccoli adds heft and crunch making these nachos super-filling and nutrient-rich.
  • Lean protein-packed beans are a good swap for ground beef and fatty refried beans.
  • Use shredded low-fat cheddar as an accent; a little of its sharp flavor goes a long way.