I promised nachos were coming (not just to you but to my handsome husband). So…. Voila!
Basically, they’re the super crunchy pita chips described last night, topped with goodies! I used leftover cooked and shredded chicken, low fat cheddar cheese, some black beans, jalapenos, lowfat sour cream, and salsa. Since a big batch of chips won’t fit in the toaster oven, we recruited the full-size oven to make the chips.
Nachos por Dos
2 Toufayans Low Carb Pitas
3 oz Cabot 75% reduced fat cheddar cheese
4 oz cooked shredded chicken breast
1/4 cup black beans
Sliced jalapenos to taste (or tolerance)
1/4 cup light sour cream
1/4 cup salsa
Make the chips as described here
. Divide between two plates. Top with shredded chicken and cheese, jalapenos, and beans. Microwave each plate for 45 seconds to melt the cheese, then top each with 2 T sour cream and 2 T salsa.
Nutrition Facts (per serving) 355 calories, 8 grams fat (4 g saturated), 24 grams carbohydrate (12 g fiber), 44 grams protein.
The poor quality of this pic is evidence of how eager we were to devour them! Val has promised to take a better photo next time but perhaps he’s just hoping to get delicious nachos again soon.