Recipes
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Mediterranean Nachos

By John Bäck
Published: February 1, 2012
CBN-QE0212_IMG_2672
Food styling and photo by John & Tanya Bäck
By exchanging beans for ground meat and low-fat cheeses for the standard variety, you can feel less guilty about eating more of these nachos. Serves 6–8.

1 bag low-salt blue corn tortilla chips
2 cups low-fat Monterey Jack cheese
¼ cup red onion, diced small
1 cup fresh tomatoes; seeded, cored, and diced small
¾ cup black olives
½ cup chives, minced
2 cups avocado, diced small
½ cup green olives
½ can cannellini beans, rinsed well
1 cup low-fat feta cheese, diced small
½ cup prepared tzatziki sauce
Cumin

1. Place tortilla chips on a platter. Sprinkle Monterey Jack cheese over the chips.

2.
Add the remaining ingredients in layers: red onions, tomatoes, black olives, chives, avocado, green olives, beans and feta cheese.

3.
Bake at 350ºF until cheese melts. Add tzatziki sauce, sprinkle cumin over the platter, and serve immediately.
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