Karen's Skinny-Ish Holiday Nachos
Load on the Veggies - these nachos will be the hit of the party! Lightened up yet cheesy-delish.
Servings: 12 servings
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
*Roasting Delicata Squash & Corn: Preheat oven to 400 degrees. Add squash to one side of sheet pan, corn on other side. Add 1/2 teaspoon olive oil to each; rub in. Sprinkle with sea salt. Roast until tender (corn will cook quicker.)
Option: Chipotle-Lime Chicken: (can make a few days in advance).
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.
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
Calories: 254kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 312mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 654IU | Vitamin C: 12mg | Calcium: 205mg | Iron: 1mg