Nachos, Mexico's beloved snack, get a heart-friendly, lower-fat makeover here with oven-baked corn tortilla chips instead of fried ones. Topped with fresh tomato, avocado and beans, they make a colourful late-night snack kids enjoy.
Cut the corn tortillas into triangles, brush lightly with olive oil and arrange in a single layer on a baking tray.
Bake in an oven preheated to 200°C for 8 minutes until the edges turn crisp.
Scatter the grated kaşar cheese and cooked kidney beans over the crisped chips, return to the oven and bake for 4 more minutes until the cheese melts.
Mix the tomato, avocado, lime juice and coriander together, scatter over the chips and serve right away.
Arrange the chips in a single layer without overlapping, or the ones underneath will steam and lose their crunch. Allergens: contains milk and dairy (kaşar cheese).
Use less kaşar and add a bit more beans instead for an even lighter snack; mix in the lime juice right before serving so the avocado does not brown.
Admin DadaGastro · verified in test kitchenÇocuklarım kızarmış olanı kadar sevdi ama bu sefer suçluluk duymadan ikinci tabağı da verebildim, ev yapımı salsa da taze taze çok iyi gitti.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.