I could eat nachos morning, noon, and night. There's something so satisfying about the crunchy texture combined with the cheesy goodness. Of course, the downfall is if I picked up those delicious goodies from my local joint every day, I'd probably lose all credibility as a Registered Dietitian. Sure, they're the perfect #TreatYoself splurge, but the preparation methods and extras that go on top often leave me feeling sluggish. That's why I came up with a version that I could feel good about putting in my body. Here are the simple swaps that make this baby come alive.
Baked Tortilla Chips
Fire up that oven to 425*F and cut your Harvest Wheat Flatout wraps into small squares and triangles. Not only do you get a hearty dose of fiber (6 grams!), but one serving (20 chips) has over 7 grams of protein. Flatout also offers gluten-free wraps, making this option a perfect win for those on a GF diet.
Creamy Cottage Cheese
To amp up the protein and add a little kick, I mix 2% fat cottage cheese with hot sauce and dollop over melted sharp cheddar cheese. It gives these nachos a super creamy flavor while also decreasing the amount of shredded cheese I need to add later, lowering the total saturated fat of the dish.
Fresh Pico de Gallo
Store bought pico can be packed with sodium and doesn't carry the same fresh feel. Take one tomato, a 1/4 onion, and some cilantro, chop it up and add a little garlic powder and dash of salt for taste. Or, whip up this Hatch Chile Salsa Verde.
Providing a hearty dose of heart-healthy monounsaturated fat, fiber, and protein, the wonderful avocado unites the flavor of the Harvest Wheat Flatout Chips, cottage cheese, pico de gallo and hot sauce to make a stellar combination. Or, take it a step further and whip up this no fail guac from Sara Haas RDN, LDN.
Don't forget to whip up a batch of these amazingly delicious Blueberry Lemonade Chillers to accompany those nachos. Trust me, you'll woo your friends, and they'll thank you when you hit the gym tomorrow, feeling satiated, satisfied, and totally fabulous.
The full nacho recipe:
3 Harvest Wheat Flatouts (cut into squares and triangles)
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 cup sharp cheddar cheese
1 cup 2% fat cottage cheese
1 teaspoon hot sauce (of choice)
1 cup pico de gallo
4 oz sliced avocado
1/4 cup chopped cilantro (garnish)
1 teaspoon hot sauce (garnish)
Preheat oven to 425*F. On a cutting board, slice Flatouts into small squares, yielding about 25 chips per wrap. Spray a baking sheet liberally with cooking spray. Lightly spray cut Flatouts with cooking spray as well. Sprinkle cayenne pepper and garlic over Flatout chips. Flip once and repeat. Place baking sheet with coated Flatout chips in the oven.Bake for 5-7 minutes and watch carefully. Oven times may vary, you don't want to burn them! Remove chips from oven (turn off oven) and sprinkle 1/2 cup sharp cheddar cheese on top. Place back in the oven for 1 minute for cheese to melt. Remove and top nachos with cottage cheese, pico de gallo, and avocado.