Tonight we made Veggie Nachos. The recipe came from Bon Appetit, but technically it's another of those non-recipe recipes. We subbed sliced jalapenos for green chiles and Mexican-blend cheese instead of Monterey Jack. And, instead of using regular nacho chips, we took an idea from this post on DesertCulinary and used Tostitos Scoops to make little individual nachos. It was awesome. They were really good. We will make these again, definitely.
16 baked (no oil) tortilla chips (about 1 ounce)
1 1/2 ounces reduced-fat Monterey Jack cheese, shredded
1/3 cup drained rinsed black beans
1/3 cup drained Mexican-style canned corn kernels
1/3 cup chopped fresh cilantro
1 large plum tomato, seeded, chopped
1 green onion, chopped
1 generous tablespoon canned mild green chilies
3 tablespoons purchased chunky mild salsa
Preheat oven to 350°F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately.
Yield: 1 serving