Happy Healthy New Year Nachos
Over the past several years, I have remade my earlier New Year's nachos into an even healthier version making my own chips using spinach flour tortillas and topping them with a garnish of nonfat Greek yogurt in lieu of sour cream. With plenty of heat from the jalapeno and a heap of healthy black-eyed peas, it doesn't take a thick blanket of cheese to top off this version. Enjoy them year-round.
(Makes 16 large nachos or 8 servings)
2 spinach flour tortillas (large size, cut in 8 wedges each to make 16 big nachos)
1 tablespoon olive oil
1 (15.8 ounce) can black-eyed peas (we like Bush's)
3 to 4 green onions or scallions, sliced, including tops
1/3 cup diced sweet peppers (all colors)
1 or 2 jalapeno peppers, sliced or diced (alternatively, partial slices of sweet pickled jalapeno peppers work well depending on your affection for heat)
1/3 cup Sargento reduced-fat Mexican-blend cheese (a small mound for each nacho)
Greek yogurt and chopped cilantro or green onions for garnish
*Other additions could include finely diced grape tomatoes or salsa of your choice
Heat oven to 300 degrees. Position oven rack to upper medium height. Cut tortillas into 8 wedges. Place wedges on baking sheet and brush lightly with olive oil. Bake 8 to 10 minutes until crisp. Drain black-eyed peas. Spoon equally onto crisp chips. Top with chopped scallions and peppers of choice, then cheese. Pop the nachos back into the oven for 5 minutes or until cheese melts. Garnish with yogurt and chopped cilantro or scallions. Serve warm.
Cooking notes: These nachos can be made up to an hour in advance and heated in oven just before serving. Garnish or let guests garnish their own from small bowls of nonfat yogurt, cilantro, salsa and diced avocados for an even healthier finish. No one need know they are eating healthy food.