We Slashed the Fat and Sodium From Chili-Chorizo Nachos
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Our version of this bar food favorite has half the sat fat, 450mg less sodium, and double the fiber compared to the classic.
Notorious for being a calorie-and-sodium bomb, I gave these nachos a virtuous spin, slashing both calories and sodium by 40% without sacrificing their indulgent nature. Mexican chorizo packs a big flavor punch, helping a little meat go a long way here. Look for it in the butcher’s case next to the other fresh sausage. In place of sodium-laden canned refried beans, a homemade mixture of blended pinto beans, lime juice, adobo, and spices form the glue that adheres the other healthy toppers to homemade chips. And because no tray of nachos is complete without cheese, a bit of shredded sharp cheddar adds just enough cheesy, salty kick. Pico de gallo and avocado-tomatillo sauce add a finishing layer of freshness—key for reaching nacho nirvana.
How to Make It
Preheat oven to 375°F. Arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle with 1/4 teaspoon of the salt; lightly coat with cooking spray. Bake at 375°F for 12 to 14 minutes or until crisp and lightly browned. Combine onto 1 baking sheet.
Heat a medium nonstick skillet over medium-high. Add chorizo; cook 5 minutes, stirring to crumble, until browned. Remove chorizo from pan. Set aside.
Combine beans, 2 Tablespoons of the lime juice, adobo sauce, chili powder, cumin, and 1/4 teaspoon of the salt in a food processor. Blend until smooth; transfer to a bowl. Wipe food processor clean.
Combine avocado, tomatillos, 1/2 cup cilantro, and remaining 2 Tablespoons lime juice and 1/4 teaspoon salt in food processor. Blend until smooth.
Preheat broiler to high. Spoon bean mixture evenly over tortilla wedges on baking sheet. Sprinkle chorizo evenly over top, followed by cheese. Broil 2 minutes or until cheese is melted.
Spoon pico de gallo evenly over melted cheese, followed by avocado-tomatillo sauce. Top with 2 Tablespoons cilantro.