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Ingredients:
4 oz low fat tortilla chips
3/4 cup chopped onion
3 cloves garlic, finely chopped
2 tsp chili powder
1 jalapeno pepper, finely chopped
1/2 tsp ground cumin
1 6 oz boneless skinless chicken breast, cooked/chop
1 14 1/2 oz. c Mexican-style diced tomatoes, drained
1 cup shredded reduced fat Monterey Jack, 4 oz
2 tbsp black olives
Instructions:
Preheat oven to 350 degrees. Lay chips in a 13 x 9 baking pan. Spray
large nonstick skillet with cooking spray. Heat over medium heat until
hot. Add onion, pepper, garlic, chili powder and cumin. Cook 5 minutes
or until vegetables are tender, stirring occasionally. Stir in chicken and
tomatoes. Spoon chicken-tomato mixture, cheese, and olives over chips.
Bake 5 minutes until cheese melts. Serve immediately.
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NOTES : 226 calories, 1 starch, 2 lean meat, 1 vegetable, 1/2 fat, 7 grams
fat
Posted on Kitmailbx by Ozettt@aol.com
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Preparation Time: 0:00
Servings: 4
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Skinny Mexican-Style Nachos Recipe brought to you by Mexican Recipes To-Go
