Nachos get a nutritious makeover with vegetables, milk and lean chicken

Staff ~ The Telegram
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Healthy snacks

This restaurant favourite gets a makeover with the addition of fresh vegetables, milk, lean chicken and baked tortilla chips. And all of the flavour and fun of a platter of nachos remains.

Chicken nachos

30 ml (2 tbsp.) all-purpose flour

7 ml (1 1/2 tsp.) chili powder

This restaurant favourite gets a makeover with the addition of fresh vegetables, milk, lean chicken and baked tortilla chips. And all of the flavour and fun of a platter of nachos remains.

Chicken nachos

30 ml (2 tbsp.) all-purpose flour

7 ml (1 1/2 tsp.) chili powder

2 ml (1/2 tsp.) dried oregano

375 ml (1 1/2 cups) milk

1 clove garlic, minced

30 ml (2 tbsp.) tomato paste

375 ml (1 1/2 cups) shredded Monterey Jack, cheddar or Tex-Mex cheese, divided

250 g (8 oz) baked corn tortilla chips or scoops

500 ml (2 cups) shredded cooked chicken

2 tomatoes, chopped

1 sweet red pepper, diced

250 ml (1 cup) corn kernels (optional)

Light sour cream, for serving

Preheat oven to 220 C (425 F). Butter a large rimmed baking sheet or line with parchment paper.

In a small saucepan, combine flour, chili powder and oregano.

Whisk in milk and garlic; bring to a boil over medium heat, whisking constantly.

Reduce heat and boil gently, whisking for about 2 minutes or until thickened. Remove from heat; whisk in tomato paste and 250 ml (1 cup) of the cheese.

Spread tortilla chips on baking sheet. Drizzle sauce over chips and top with chicken, tomatoes, red peppers and corn, if using; sprinkle with remaining cheese.

Bake for about 10 minutes or until chicken is hot and cheese is melted. Serve with sour cream on the side.

Makes 4 servings.

Source: 2010 Milk Calenda/The Canadian Press

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