HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
RECIPE: NACHO BITES
I was experimenting with a way to serve nachos as hors d'oeuvres for an upcoming South/Central American-themed party…basically looking for a way to make them so that they can be passed around and eaten easily and ‘cleanly’ (vs. the traditional piled up plate of yummy but sticky, gooey nachos).
Introducing my individual Nacho Bites. Super easy, festive and fun – and I do have to say, they even look at bit classy
PREP TIME: 5 min
COOK TIME: 5 min
INGREDIENTS
FOR THE NACHOS:
-
Round tortilla chips
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Grated cheddar cheese
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TASTE OF SANTA FE spice blend
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Cherry tomatoes (sliced into thin rounds)
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Guacamole
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Greek yogurt (or sour cream)
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Spring/green onions, thinly sliced
-
Paprika powder & Fresh chives to garnish (optional)
COOKING INSTRUCTIONS
1) Preheat oven to 350F / 180C
2) Line an oven sheet with baking paper, lay the tortilla chips out in one layer (don’t overlap) and cook in the oven for about 3 minutes by themselves (it crisps them up and brings out their flavor).
3) Remove chips from oven, top with a generous amount of cheese, a pinch of TASTE OF SANTA FE spice blend and a cherry tomato slice.
4) Place in the oven and cook for 4-5 minutes (until cheese is melted by not bubbling)
5) Remove from oven, let cool for 1-2 minutes, then transfer to a serving platter
6) Top with guacamole, a dollop of yogurt and spring onions.
I place the cherry tomato slice to the side simply for looks…that way when you top it with the guacamole and yogurt, the tomato slice is still visible.
Remove from oven and let cool 1-2 minutes
Top with guacamole, a dollop of greek yogurt and sliced spring onions.
SERVE
Optional garnish: Sprinkle a pinch of paprika powder and diced chives...it looks pretty :-D
Optional garnish: Sprinkle a pinch of paprika powder and diced chives.
Optional garnish: Sprinkle a pinch of paprika powder and diced chives.
Recipe & Photo Credit: Cathy Menees
PROCESS
Cooking the chips for about 3 minutes by themselves in the oven before adding the cheese and tomato crisps them up and brings out their flavor...much like what you love in a good Mexican restaurant when they place that bowl of warm chips on the table.
I place the cherry tomato slice to the side of the chip simply for looks…that way when you top it with the guacamole and yogurt in the center, the tomato slice is still visible. Come on, pretty is important. :-)
OTHER INGREDIENTS
If you have people that love a bit of heat, add a sliced jalapeno to each chip...but fair warning...not all party guests can handle that! :-)
COOK'S NOTES
