Layered Nachos Grandes

Homemade nachos are the perfect comfort food for a festive appetizer or a summer get-together. Fresh salsa, protein-rich beans and colorful avocado form decadent layers in this baked version of nachos grandes. Forming perfect tiers allows the cheese to melt evenly and each flavor to stand out in the dish.

Makes 4 servings (2 stacks each).
Per Serving: 192 calories, 12 g total fat (4 g saturated fat), 16 g carbohydrate, 7 g protein, 5 g dietary fiber, 105 mg sodium.

Layered Nachos Grandes

Salsa Fresca
1 cup finely chopped ripe tomato, seeded, about 2 on-the-vine tomatoes
1/2 cup drained canned no-salt added diced tomatoes
1/2 cup finely chopped onion
1/2 cup cilantro, chopped
1 jalapeño or Serrano pepper, seeded and very finely chopped
1 tsp. fresh lime juice
Salt and freshly ground pepper

Refried Black Beans
2 tsp. canola oil
1 can (15 oz.) no-salt added black beans, rinsed and drained
1 tsp. ground cumin
Cooking spray

Nachos
24 Restaurant-style reduced-sodium tortilla chips
1/2 cup shredded Pepper Jack cheese
8 tsp. reduced-fat sour cream
8 cilantro leaves
1 large jalapeño pepper, sliced into thin rounds
4 (1/4-inch wide) avocado slices, halved crosswise
1/2 lime

Directions:

Preheat oven to 350 degrees F. Line baking sheet with baking parchment and set aside.

To make salsa fresca, in mixing bowl, use fork to combine fresh tomato, canned tomato, onion, cilantro, chile pepper, and lime juice. Season to taste with salt and pepper. There will be 2 cups salsa. Set aside.

To make refried beans, coat cast iron or other heavy medium skillet with cooking spray. Heat oil over medium-high heat. Add beans and cumin and 1/2 cup water. Using sturdy fork, mash beans until lumpy and a bit soft. Season to taste with salt. Set aside 1/2 cup, reserving remaining beans for another use.

To assemble nachos, arrange 8 tortilla chips on prepared baking sheet. Top each chip with 1 tablespoon refried black beans. Add 1/2 tablespoon cheese. Top with second tortilla chip. Sprinkle on 1/2 tablespoon cheese.

Bake chips until cheese melts, about 4 minutes.

Using wide spatula, transfer two stacked nachos to each of 4 plates. Spoon 1 tablespoon salsa fresca on top of melted cheese and top each nacho with a third tortilla chip. Top with another tablespoon salsa fresca, the sour cream, cilantro, jalapeño and avocado. Add a squirt of lime juice. Serve immediately.

Grocery List

• Tomato
• Can no-salt added diced tomatoes
• Onion
• Cilantro
• Jalapeño
• Lime juice
• Salt and freshly ground pepper
• Canola oil
• Can no-salt added black beans
• Cumin
• Cooking spray
• Reduced-sodium tortilla chips
• Pepper Jack cheese
• Reduced-fat sour cream
• Avocado
• Lime

The Author:

A Something Different Recipe
Developed by Dana Jacobi

Dana Jacobi takes a fresh look at deliciously healthy food. Her Something Different recipes are inspired by local produce, the seasons, and bold ethnic flavors. She is the author of fifteen cookbooks, six for Williams-Sonoma. Cooking Light, O:The Oprah Magazine, The New York Times and many other publications have featured her articles. A devoted teacher, her classes feature recipes along with technique, also a frequent subject in her personal blog at danajacobi.com, and in her books. She lives in New York City where she shops its many Greenmarkets and loves exploring the city’s varied neighborhoods. She is also an addicted knitter.

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