E-mail Article to a FriendPrint ArticleBookmark and Share

Mediterranean Nachos

By John Bäck
Published: February 1, 2012
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

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

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

Bake at 350ºF until cheese melts. Add tzatziki sauce, sprinkle cumin over the platter, and serve immediately.
Related Issues
Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life