Lightened-Up Super Nachos

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Nachos:

Half a 13-ounce bag baked tortilla chips (about 5 cups)

One 15-ounce can black beans, rinsed and drained

1 tomato, chopped

4 scallions, white and light green parts only, sliced

1/2 cup salsa

1 cup chopped romaine lettuce

1/4 cup low-fat sour cream, in a squeeze bottle

1/4 cup store-bought or homemade guacamole (See Cook's Note)

Low-Fat Cheese Sauce:

3 tablespoons all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon onion powder

1/4 teaspoon black pepper

2 cups skim milk

2 tablespoons low-fat cream cheese

1 1/2 cups shredded low-fat Cheddar

Jackfruit:

1 tablespoon olive oil

One 10-ounce packet frozen ripe jackfruit, thawed

1 teaspoon chili powder

1 teaspoon garlic salt

2 tablespoons salsa

Directions

Special equipment:
a squeeze bottle
  1. Preheat the oven to 400 degrees F.
  2. Arrange the tortilla chips on a rimmed baking sheet. Top with the black beans, tomato and scallions. Bake until warmed through, 10 minutes.
  3. Meanwhile, make the cheese sauce and prepare the jackfruit.
  4. For the low-fat cheese sauce: Combine the flour, salt, onion powder and pepper in a medium saucepan over medium heat and cook, stirring constantly, until the flour toasts, about 2 minutes. Slowly whisk in the milk. Add the cream cheese and whisk vigorously until the mixture is smooth and even. Bring the mixture to a low boil, then reduce the heat to low and simmer, stirring constantly, until it is thick enough to coat the back of a spoon, about 4 minutes. Remove the saucepan from the heat and stir in the cheese until it melts.
  5. For the jackfruit: Put the olive oil and jackfruit in a medium skillet over medium heat. Stir in the chili powder and garlic salt and cook for 2 minutes. Stir in the salsa and cook until warmed through, 2 to 3 minutes.
  6. To serve: Stir the salsa into the cheese sauce. Top the nachos with the jackfruit. Pour the salsa-and-cheese-sauce mixture over the nachos. Top the nachos with the lettuce and guacamole. Dollop on the sour cream or put it in a squeeze bottle and squeeze it in a zig-zag pattern all over the nachos.

Cook’s Note

For Katie Lee's quick homemade guacamole, put 2 pitted and peeled avocados into a mixing bowl and mash them with a fork until chunky. Add 2 cloves of minced garlic, 1 minced serrano chile, 1 tablespoon of lime juice and 2 tablespoons of chopped fresh cilantro leaves. Mix well until combined and season with kosher salt and freshly ground black pepper.

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