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Skinny Mexican-style Nachos by www.country-cooking.com
4 oz low fat tortilla chips
3/4 c chopped onion
3 cloves garlic -- finely chopped
2 tsp chili powder
1 jalapeno pepper -- finely chopped
1/2 tsp ground cumin
1 6 oz boneless skinless chicken breast -- cooked/chopped
1 14 1/2 oz. c Mexican-style diced tomatoes -- drained
1 c shredded reduced fat Monterey Jack cheese -- 4 oz
2 tbsp black olives
Preheat oven to 350 degrees. Lay chips in a 13 x 9 baking pan. Spray
large nonstick skillet with cooking spray. Heat over medium heat until
hot. Add onion, pepper, garlic, chili powder and cumin. Cook 5 minutes
or until vegetables are tender, stirring occasionally. Stir in chicken and tomatoes. Spoon chicken-tomato mixture, cheese, and olives over chips.
Bake 5 minutes until cheese melts. Serve immediately.
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