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 chips, then sprinkle with cheddar. Bake until cheese is melted, 12 to 15 min. Sprinkle with remaining green onions and chopped tomatoes, and jalapeno.
Protein 20 g
Carbohydrates 62 g
Fat 13 g
Fibre 12 g
Sodium 685 mg
Excellent source of calcium
Chatelaine Quickies: Nacho Supreme