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Tex-Mex Chili Nachos
Tex-Mex Chili Nachos
1 Review
From: EatingWell Magazine, January/February 2016
This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter.
- By: Robb Walsh EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 15-ounce can refried black beans
- 24 round tortilla chips
- ⅓ cup finely chopped sweet onion
- 1 cup of your favorite chili, heated
- ½ cup crumbled asadero cheese or shredded Jack cheese
- 12 cherry tomatoes, sliced
- 24 fresh cilantro leaves
- 2 serrano chiles or 1 jalapeño, sliced very thin
Preparation
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Active
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Ready In
- Preheat oven to 350°F.
- Spread about 2 teaspoons beans on each chip and place the chips on a large baking sheet. Top with a little onion then about 2 teaspoons of chili. Sprinkle with cheese.
- Bake until the cheese melts, about 10 minutes. Top each nacho with tomato, cilantro and chile and serve hot.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: 6 nachos
- Per serving: 319 calories; 12 g fat(4 g sat); 9 g fiber; 37 g carbohydrates; 17 g protein; 48 mcg folate; 31 mg cholesterol; 8 g sugars; 0 g added sugars; 1,169 IU vitamin A; 25 mg vitamin C; 198 mg calcium; 4 mg iron; 442 mg sodium; 794 mg potassium
- Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (23% dv), Iron (22% dv), Calcium (20% dv)
- Carbohydrate Servings: 2½
- Exchanges: 1½ starch, 2½ vegetable, 1½ lean meat, ½ high-fat meat
Reviews 1
June 23, 2017
By: Sharmin Sampat
Super simple to make and super tasty!
