Updated Dec 11, 2018Chatelaine
no-salt tortilla chips
cured chorizo sausage, diced (1 cup)
onion, finely dced
garlic cloves, minced
vine-ripened tomatoes, chopped and divided
no-salt red kidney beans, drained and rinsed
green onions, chopped and divided
1 1/2 cups
jalapeño, seeded and sliced (optional)
- PREHEAT oven to 375F and line a baking sheet with parchment. Arrange tortilla chips in single layer.
- HEAT oil in saucepan over medium. Add chorizo and cook for 2 to 3 min. Transfer to a bowl. Add onion, garlic and thyme and cook until onion starts to soften, 5 min. Add half of tomatoes and the pepper and cook for 2 min. Add to chorizo bowl and stir in beans and two-thirds of green onions.
- SPOON chorizo mixture over nacho chips, then sprinkle with cheddar. Bake until cheese is melted, 12 to 15 min. Sprinkle nachos with remaining green onions and chopped tomatoes, and jalapeno.
NutritionCalories 441, Protein 20 g, Carbohydrates 62 g, Fat 13 g, Fibre 12 g, Sodium 685 mg. Excellent source of calcium
Chatelaine Quickies: Nacho Supreme