Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 9
Kathy Kitchens Downie, RD
Recipe by Cooking Light October 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 ounce chips, 1/2 cup beans, 1/3 cup pork, and 1/2 cup topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • For meat, rub pork with 1 tablespoon oil, 1/4 teaspoon salt, and black pepper. Place pork in a shallow roasting pan coated with cooking spray. Bake at 500° for 23 minutes or until a thermometer registers 160°. Remove from pan; cool 10 minutes. Shred pork with two forks to measure 2 cups; place in a small bowl. Stir in remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, 2 tablespoons juice, and garlic.

  • For beans, remove 2 chipotle chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Drop chiles through food chute with food processor on; pulse 3 times or until coarsely chopped. Add adobo sauce, water, and next 4 ingredients (through beans); process 5 seconds or until smooth. Stir in bacon.

  • Preheat broiler.

  • For topping, combine plum tomato and the next 6 ingredients (through 1/4 teaspoon salt); toss well to coat.

  • Arrange tortilla chips in a single layer on a large rimmed baking sheet. Top evenly with bean mixture; top with meat mixture, and sprinkle with cheese. Broil 4 minutes or until cheese melts. Top evenly with topping, cilantro, and jalapeño. Serve immediately.

Nutrition Facts

517 calories; fat 26.9g; saturated fat 6.8g; mono fat 12.4g; poly fat 3.3g; protein 31.4g; carbohydrates 38.4g; fiber 8.9g; cholesterol 66mg; iron 3.3mg; sodium 991mg; calcium 248mg.
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