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Loaded Nachos

Oxmoor House
Hands-on time 12 mins
Total time 16 mins
Yield Serves 8 (serving size: 4 nachos)
These nachos have all the goodies you dream of, with beans, cheese, sour cream, and slasa topping crisp chips. For maximum crunch, use regular multigrain chips; baked chips go soggy quickly. Skip the jalapeños if you're sharing with children.

Ingredients

  • 1 cup fat-free refried beans
  • 1/4 cup minced fresh cilantro, divided
  • 1/4 cup chopped green onions, divided
  • 32 multigrain tortilla chips (about 3 ounces)
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 3 tablespoons light sour cream
  • 32 pickled jalapeño pepper slices (optional)
  • Fresh salsa

Nutrition Information

  • calories 138
  • fat 7.1 g
  • satfat 3 g
  • monofat 1.7 g
  • polyfat 1 g
  • protein 7.5 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 15 mg
  • iron 0.8 mg
  • sodium 323 mg
  • calcium 175 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine refried beans, 2 tablespoons cilantro, and 2 tablespoons green onions in a 1-quart saucepan. Cook over low heat 4 minutes or until thoroughly heated, stirring occasionally.

  3. Place chips on a large jelly-roll pan. Dollop bean mixture over chips; top with cheese. Bake at 375° for 4 minutes or until cheese melts. Remove from oven. Dollop sour cream over cheese; sprinkle with 2 tablespoons cilantro and 2 tablespoons green onions. Garnish with jalapeño pepper slices, if desired. Serve immediately with salsa.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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