Make your own healthier nachos-with-a-twist from toasted corn tortilla wedges. Asian-inspired flavors infuse the pork and the light crema that's made with Greek yogurt.
Preheat oven to 425 degrees F. Cut each tortilla into six wedges. Arrange wedges, one-third at a time, in a 15x10-inch baking pan; lightly coat with cooking spray. Bake 8 minutes or until light brown and crisp.
In a medium bowl combine shredded meat, soy sauce, and five-spice powder. For wasabi cream, in a small bowl combine sour cream, yogurt, the water, and wasabi paste.
Spread all of the tortilla wedges in baking pan. Top with meat mixture and sprinkle with cheese. Bake 5 minutes or until cheese is melted.
To serve, top nachos with coleslaw mix, green onions, and cilantro. Drizzle with wasabi cream.
1/2 fegetable, 1 1/2 starch, 2 1/2 lean meat, 1 1/2 fat