Loaded with Colorful Veggies and Lightened Up with a Homemade Cheese Sauce. Hard to resist – will be the hit of any party!
Skinny-Ish… really?
These are definitely Lightened-Up!
I achieved this by making a low fat Cheese Sauce – layering with a plethora of vegetables and finishing with 2 grated cheeses (just enough.)
The yogurt-chipotle topping adds a layer of tang with an essence of heat.. no need for sour cream!
So – not a gloppy mess!
Lots of crunch and color (antioxidants too) from all these veggies
This recipe is Gluten Free – I’m using a little gluten free flour blend in the cheese sauce – Tortillas are naturally gluten free
I think adding Pomegranate Seeds adds a festive touch and glimmer for the holidays!
The Elements for this Recipe:
Quality Tortilla Chips!
I like these Mi Nina Organic Sea Salt ones. The sodium is low compared to most with a pleasant, toasty corn taste; non GMO. I do not use “flavored chips”
Cheese Sauce:
Make my EASY cheese sauce with 2 % milk and good sharp yellow cheddar
My recipe is gluten free! (Can use regular flour too.)
Veggies and Beans:
See my list of Veggies. Use the ones you like too!
I roast delicata squash and corn kernels
The rest added are raw. I use black beans (organic from a can, drained)
Shredded Cheese:
A nice play on colors and flavors – I like sharp yellow Cheddar and milder Monterey Jack
Yogurt Sauce Drizzle:
Simple whisk low fat plain Yogurt with Chipotle Puree (from can)
Used to top just before serving!
Garnish:
Garnish with small fresh Parsley Sprigs or Chopped Parsley… love scallions? – add them on!
Add-on Option:
Grilled and sliced marinated Lime-Chipotle Chicken Tenderloins (see recipe “notes”)
Chopped and ready to layer
Roast: Delicate Squash & Corn Kernels
Raw: Avocado, Colored Peppers, Red Onion, Pickled Jalapeños, Pomegranate Seeds … and Black Beans
Topping: Yogurt-Chipotle Drizzle
Option: Chipotle-Lime Chicken (grilled and sliced)
See my RECIPE for EASY Pickled Jalapeños (here)
The Method:
1. Lay out the tortillas on a Silpat Sheet on a Rimmed Sheetpan; 10″ x 15″x 1″
2. Make Cheese Sauce – pour over the tortillas. (Yes – you can make the sauce ahead of time)
3. LAYER with: Roasted Vegetables, Cheddar Cheese, Raw Vegetables then the Monterey Jack Cheese
4. Broil 8 inches from the heat source for a few minutes until bubbly
5. Garnish with Yogurt-Chipotle Drizzle and Fresh Parsley
6. Transfer the Nachos to a serving platter with a large metal spatula – dig in!
My recipe is gluten free and uses 2% milk
First Layer over the Tortillas & Cheese Sauce:
I add this cheese over the vegetables to keep them from drying out when broiled.
These Holiday Nachos are a big hit at any party as guests always seem to arrive hungry!
Have the elements ready – layer, broil and serve hot right out of the oven.
For a more elegant look, transfer the nachos to a pretty platter (not the baking pan you cooked in.)
How to do this? The Silpat line makes it a breeze – tilt over the platter and move with a metal spatula.
Tips on Making Ahead of Time:
Make the cheese sauce a head of time and reheat until warm and flowing.
– Might need to add a tablespoon or two more milk
Roast the veggies up to 3 days ahead, refrigerate
Cut up veggies up to 2 days in advance, refrigerate
Shred cheese up to 5 days in advance, refrigerate
Make Yogurt-Chipotle Drizzle up to 5 days in advance
I LOVE the tang and mild heat of these pickled jalapeños on the Nachos!
I hope you, your family & guests enjoy this recipe!
These are the toppings I LOVE, feel free to use your favorite ingredients.
Karen
Karen’s Skinny-Ish Holiday Nachos
Equipment
- 1 10" x 15" x 1" rimmed baking pan
- 1 Silplat baking mat similar size
Ingredients
- 10 ounce tortilla chips, preferably Mi Nina sea salt
Cheese Sauce:
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons gluten free flour blend, can use regular flour
- 1 cup + 3 tablespoons 2% milk
- 1 cup sharp cheddar cheese, grated
- 1/4 teaspoon sea salt
Nacho Ingredients & Toppings:
- 1/2 cup roasted delicata squash*, half moons, cut 1/3"
- 1/2 cup roasted corn kernels, from the cob
- 1/2 cup colorful peppers, 1/3" dice
- 1/2 cup black beans, canned, drained
- 1/4 cup pickled jalapeños, or to taste
- 1/4 cup red onion, 1/3" dice
- 1/4 cup watermelon radish, thinly cut 1/2" pieces
- 1/2 cup avocado, 1/3" dice
- 1/2 cup sharp yellow cheddar cheese, grated
- 1/2 cup monterey jack cheese, grated
Garnish:
- 2 tablespoons parsley, chopped or small sprigs
Yogurt-Chipotle Topping:
- 1/2 cup plain yogurt
- 2 teaspoon chipotle puree, from can
Instructions
Recipe OVERVIEW:
- 1. Make Cheese Sauce. 2. Roast Vegetables: Squash & Corn. 3. Chop Vegetables. 4. Add Cheese Sauce to Tortillas on Silat lined pan. 5. Top with Veggies and Grated Cheese. 6. Broil the Nachos until melted and bubbly. 7. Garnish with Yogurt-Chipotle Sauce and Parsley.
- Roast delicata squash and corn, recipe below. Cut vegetables, prepare "Ingredients & Toppings." Make the easy yogurt sauce: mix yogurt and chipotle puree in a small bowl, set aside.
- Lay a Silpat Liner on a rimmed baking sheet; 10" x 15" x 1". Add 10 ounces tortilla chips on pan, smooth out.Make Cheese Sauce. Pour the sauce over the tortillas in broad strokes, will be mostly covered.
- Top with roasted vegetables, then all the grated cheddar cheese.Add the rest of the vegetables, and black beans.
- Cover with the grated monterey jack cheese. Preheat broiler, set a rack 8 inches form the heat source. Broil until melted and bubbly – serve immediately after toppings are added.
Toppings:
- Before serving stream the yogurt sauce over the nachos – sprinkle with parsley.
Hint:
- Elements form the nachos can be made ahead and assembled on the pan just before broiling and serving.
Notes
Marinate 1/3 pound chicken tenderloins with 1T. lime juice, 1 t. chipotle seasoning, 1 T. olive oil, pinch turmeric and 1/4 teaspoon sea salt. Marinate 2 – 8 hours. Cook in a ridged grill pan (or outdoors) until cooked through and juicy. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
