Need some help staying on track? Try these healthier Tailgate Nachos from the American Diabetes Association.
- Cooking spray
- 4 oz baked tortilla chips
- 1 Tbsp. olive oil
- 1 medium yellow onion, peeled and chopped
- 2 cloves garlic, peeled and smashed
- 1 (15-oz) can black beans, rinsed and drained
- ½ tsp ground black pepper
- ½ cup fat-free, low-sodium chicken broth (or water)
- 2 cups chopped cooked chicken breast
- 1 cup salsa (heat level to taste)
- ½ cup reduced-fat shredded Mexican style cheese
- 1 cup shredded lettuce
- 1 cup diced tomato
- ½ cup nonfat plain Greek yogurt
- Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray. Layer the chips in the bottom of the pan; set aside.
- Add the oil to a saute pan over medium heat. Add the onions and garlic and sauté for about 5 minutes, until the onions start to turn clear.
- Add the onion mixture, black beans, pepper, and chicken broth to a blender and puree until smooth. Pour the bean mixture evenly over the chips.
- In a small bowl, mix the salsa and chicken together. then spoon the chicken mixture evenly over the top of the bean mixture.
- Top with the cheese and bake for 20 minutes. Remove the pan from oven and top the nachos with shredded lettuce and diced tomato.
- Divide the nachos among 4 serving plates and top each serving with 4 tsp. Greek yogurt.