December 15, 2011
Healthy Wheat-Cracker "Nachos"
1 cup fresh corn kernels
6 ounces reduced-fat wheat crackers (such as Triscuit)
1/2 cup (2 ounces) shredded cheddar
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
1/4 cup lower-sodium mild green salsa
3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese, softened
1 (15-ounce) can organic black beans, rinsed and drained
1/2 teaspoon kosher salt, divided
2 cups thinly sliced romaine lettuce
1 cup chopped plum tomato
1 cup chopped peeled avocado
1. Preheat broiler to high.
2. Arrange corn in a single layer on a heavy-duty baking sheet; broil 6 minutes or until lightly browned, stirring once.
3. Arrange crackers in a single layer on a baking sheet; top evenly with cheddar and Monterey Jack cheeses. Broil 3 minutes or until cheese is bubbly and crackers are lightly toasted. Divide crackers evenly among 4 plates. Combine salsa, cream cheese, and beans in a food processor. Add 1/4 teaspoon salt to salsa mixture; pulse until mixture is chunky and well blended.
4. Arrange 1/2 cup lettuce over each serving, and top each with about 6 tablespoons bean mixture, 1/4 cup corn, 1/4 cup tomato, and 1/4 cup avocado. Sprinkle evenly with remaining 1/4 teaspoon salt.
Source: Cooking Light
Saturated fat: 7.3g
Monounsaturated fat: 7.7g
Polyunsaturated fat: 3.9g
Posted by Lisa at December 15, 2011 6:40 AM
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