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Thursday, March 19, 2009

Nachos redo

This is from April's Everyday with Rachel Ray

8 6-inch corn tortillas
3 t olive oil
salt and pepper
1 onion finely chopped
2 cloves garlic, finely chopped
1 1/4 lb bunch of broccoli, cut into small florets stems peeled and thinly sliced
15 oz cannellini beans, rinsed
12 oz reduced fat cheddar
1 c store bought salsa verde
1/4 c plain low-fat Greek style yogurt.

Brush tortillas with 2 T olive oil and stack and cut into quarters.  Bake until crisp at 375 degrees

In a large skillet, heat the remaining 1 T olive oil over med-high heat.  Add onion and garlic and cook until lightly browned, about 4 min.  Add broccoli and 1/3 c water, cook, stir until tender.  Stir in beans and cook until heater through.  1 to 2 min; season with salt and pepper.

Sprinkle 1 c cheese over each tray of chips, spoon the broccoli mixture on top, sprinkle with cheese.  Serve with salsa and yogurt.

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