To celebrate Cinco De Mayo, or any day, enjoy these loaded nachos without the guilt.
We had these for dinner but this is also great for lunch or as an appetizer. This recipe was inspired by Rocco Dispirito's new book, Now Eat This. I made some adjustments to his original recipe and it was DELICIOUS. High in fiber and lower in fat than regular nachos.
Servings: 4 • Serving Size: about 14 chips
Calories: 347 • Fat: 9.4 g • Protein: 27.1 g • Carb: 40.6 g • Fiber: 7.1 g
| baked tortilla chips (I used Baked Tostitos Scoops) | 4 oz |
| 99% lean turkey breast | 8 oz |
| cumin | 1 tsp |
| garlic powder | 1 tsp |
| salt and pepper | |
| fat free spicy black bean dip | 1 cup |
| reduced fat Mexican cheese like Weight Watchers | 1 1/3 cup |
| pico de gallo salsa | 2 cups |
| light sour cream | 1/2 cup |
| fresh cilantro | 2/3 cup |
Preheat oven to 425°. Place 1 oz (about 14) chips on four oven-proof dishes or one large baking sheet.
Heat a large nonstick sauté pan over high heat. Add turkey. Season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon. When cooked, add bean dip and mix well.
Spoon the turkey mixture over the chips and sprinkle the cheese on top. Bake until cheese melts, about 6 minutes.
Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños. Serve immediately.