Healthy Wheat-Cracker "Nachos"

Healthy Wheat-Cracker "Nachos" Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
Each serving is about 11 crackers, a healthy alternative to fried chips.

Yield:

Serves 4
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 18 Minutes
Total: 20 Minutes

Nutritional Information

Calories 471
Fat 20.9 g
Satfat 7.3 g
Monofat 7.7 g
Polyfat 3.9 g
Protein 18 g
Carbohydrate 56.8 g
Fiber 12.2 g
Cholesterol 32 mg
Iron 3.5 mg
Sodium 736 mg
Calcium 242 mg

Ingredients

1 cup fresh corn kernels
6 ounces reduced-fat wheat crackers (such as Triscuit)
1/2 cup (2 ounces) shredded cheddar
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
1/4 cup lower-sodium mild green salsa
3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese, softened
1 (15-ounce) can organic black beans, rinsed and drained
1/2 teaspoon kosher salt, divided
2 cups thinly sliced romaine lettuce
1 cup chopped plum tomato
1 cup chopped peeled avocado

Preparation

1. Preheat broiler to high.

2. Arrange corn in a single layer on a heavy-duty baking sheet; broil 6 minutes or until lightly browned, stirring once.

3. Arrange crackers in a single layer on a baking sheet; top evenly with cheddar and Monterey Jack cheeses. Broil 3 minutes or until cheese is bubbly and crackers are lightly toasted. Divide crackers evenly among 4 plates. Combine salsa, cream cheese, and beans in a food processor. Add 1/4 teaspoon salt to salsa mixture; pulse until mixture is chunky and well blended.

4. Arrange 1/2 cup lettuce over each serving, and top each with about 6 tablespoons bean mixture, 1/4 cup corn, 1/4 cup tomato, and 1/4 cup avocado. Sprinkle evenly with remaining 1/4 teaspoon salt.

Julianna Grimes,

Cooking Light

December 2011
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