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A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Nacho Base

Nacho Base

Nachos are everyone’s best friend and favorite sister.

Take-out nachos are delicious and I love ordering nachos every time I go to a Mexican restaurant, but there are a couple of things that bother me when I order nachos, so I decided to make my own nachos at home, and I will teach you how to make the base to delicious nachos.

As I mentioned there is one thing that bothers when it comes to ordering nachos, which is not getting cheese in each layer. I made it my mission to make these nachos lasagna style (I mention below what lasagna style means). I absolutely love this style of nachos .

This is a great base to any protein you love, so get creative because the foundation is done. The next best part of nachos besides the melted cheese are the toppings, which is the reason I made my own tomato salsa, added a simple guacamole, refried beans and a dollop of nonfat plain yogurt. All of these toppings add creaminess, different flavors and textures that play well together.

Please enjoy these nachos!

Start to finish: 25 minutes

Servings: 2

Ingredients:

4 tortillas

Refried beans

1/2 cup mozzarella cheese

Avocado, mashed

Lime

Salt to taste

Pepper to taste

Cooking spray

Roasted Tomato Salsa Ingredients:

1 red bell pepper, roasted

1 tomato, roasted

1 lime

Salt to taste

jalapeño (optional)

Pepper to taste

Garnish Ingredients:

1/4 red onion, sliced

Nonfat yogurt

Cilantro

Instructions:

Preheat oven to 350 F.

Cut the tortillas into triangles and spread into a single layer on a lined baking sheet. Spray with cooking spray and season with salt and pepper.

Bake for 17 minutes. If you are doubling this recipe and have two baking sheets, bake increments. What I mean by this is bake for 8 minutes, rotate pans ( move top baking sheet onto lower rack and vice versa) and bake for an additional 9 minutes. Let the chips cool on a cooling rack, not on the baking sheet because the residue heat of the baking sheet make the chips soggy and a cooling rack allows equal ventilation to allow the chips to cool.

Meanwhile, prep the nacho toppings. Shred the cheese, mash the avocado and season the guacamole with lime, salt and pepper to your liking, season the yogurt with salt and pepper and make the roasted tomato salsa. Set all toppings aside.

To make the salsa, rub the tomato and bell pepper with olive oil and season with salt and pepper, roast your bell pepper and tomato in the oven for 10-15 minutes.

In a blender, add roasted tomato, roasted bell pepper, lime, jalapeño, salt and pepper. Blend together. Make sure not to blend too long because you still want a chunky consistency. Set aside.

You can either use canned refried beans or make your own.

Begin layering your nachos. My biggest pet peeve is getting nachos and all the cheese are only on top, so I’m teaching you how to make nachos lasagna style.

Add one layer of chips, top with cheese , add another layer of chips and cheese and microwave for 10-15 seconds or until the cheese melt. Add beans, salsa, guacamole, nonfat yogurt, onions and cilantro.

Serve with boneless chuck short rib, chicken, pan-fried tofu or shrimp.


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