Guest guest Posted June 12, 2006 Report Share Posted June 12, 2006 NACHOS Yield: 6 servings Source: " Forbidden Foods Diabetic Cooking " Info: http://diabeticgourmet.com/book_archive/details/12.shtml INGREDIENTS - 4 cups low-fat baked tortilla chips - 1 cup grated extra-sharp cheddar cheese - 2 tablespoons canned chopped green chiles - 1/2 medium tomato, finely chopped - 1/4 cup sliced pitted black olives - 1 green onion, finely chopped - 2 tablespoons chopped cilantro - 1-2 pickled jalapeno peppers, sliced (optional) DIRECTIONS Preheat the oven to 400 degrees F. Spray a large heatproof platter or baking sheet with nonstick cooking spray. Scatter the tortilla chips evenly over the platter. Sprinkle them evenly with the cheese and green chiles and broil until the cheese melts, 2 to 3 minutes. Top the nachos with the chopped tomato, olives, onion, cilantro, and the jalapeno peppers, if using. Serve immediately. Nutritional Information Per Serving (3/4 cup each): Calories: 172, Fat: 9 g, Cholesterol: 20 mg, Sodium: 319 mg, Carbohydrate: 18 g, Dietary Fiber: 3 g, Sugars: 1 g, Protein: 7 g Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat RECIPE FROM THE ARCHIVE: Caribbean Chicken http://diabeticgourmet.com/recipes/html/67.shtml friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote Link to comment Share on other sites More sharing options...
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