LIGHTENED-UP SUPER NACHOS
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the tortilla chips on a rimmed baking sheet. Top with the black beans, tomato and scallions. Bake until warmed through, 10 minutes.
- Meanwhile, make the cheese sauce and prepare the jackfruit.
- For the low-fat cheese sauce: Combine the flour, salt, onion powder and pepper in a medium saucepan over medium heat and cook, stirring constantly, until the flour toasts, about 2 minutes. Slowly whisk in the milk. Add the cream cheese and whisk vigorously until the mixture is smooth and even. Bring the mixture to a low boil, then reduce the heat to low and simmer, stirring constantly, until it is thick enough to coat the back of a spoon, about 4 minutes. Remove the saucepan from the heat and stir in the cheese until it melts.
- For the jackfruit: Put the olive oil and jackfruit in a medium skillet over medium heat. Stir in the chili powder and garlic salt and cook for 2 minutes. Stir in the salsa and cook until warmed through, 2 to 3 minutes.
- To serve: Stir the salsa into the cheese sauce. Top the nachos with the jackfruit. Pour the salsa-and-cheese-sauce mixture over the nachos. Top the nachos with the lettuce and guacamole. Dollop on the sour cream or put it in a squeeze bottle and squeeze it in a zig-zag pattern all over the nachos.
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