Preparation time from start to finish is 20 minutes. Makes 8 servings.
Ingredients
1 batch baked tortilla chips (see recipe below), about 9 ounces
15 1/2-ounce can fat-free refried beans
7-ounce can chopped green chiles, drained
1 cup reduced-fat shredded Mexican cheese blend
1 cup salsa
1/2 cup finely sliced scallions
1/4 cup chopped fresh cilantro
1/4 cup light sour cream
Directions
Heat the oven to 400 degrees. In a pie plate or shallow casserole dish, spread half of the chips.
Top the chips with half of the refried beans, a spoonful at a time, and sprinkle with half of the chiles and salsa. Top with the remaining chips, and another layer of refried beans, chiles and salsa.
Sprinkle the cheese over the nachos, then bake until the cheese has melted, 5 to 10 minutes. To serve, sprinkle the nachos with the scallions and cilantro and top with sour cream.
Per serving (values are rounded to the nearest whole number): 226 calories; 66 calories from fat; 7g fat (3g saturated; 0g trans fats); 14mg cholesterol; 31g carbohydrate; 9g protein; 5g fiber; 961mg sodium.
Baked Tortilla Chips
Preparation time from start to finish is 20 minutes. Serves 8.
Ingredients
12 6-inch corn tortillas
1 tablespoon canola oil
Salt, to taste
Directions
Heat the oven to 400 degrees. Line 2 baking sheets with nonstick foil or parchment paper.
Using a pastry brush, lightly coat both sides of each tortilla with the oil. Make a stack with the tortillas, then cut them into quarters.
Spread the chips in a single layer on the prepared baking sheets. Season with salt, then bake until the chips are crisp and golden, about 12 to 16 minutes.
Per serving (values are rounded to the nearest whole number): 94 calories; 26 calories from fat; 3g fat (0g saturated; 0g trans fats); 0mg cholesterol; 16g carbohydrate; 1g protein; 1g fiber; 185mg sodium.
