Katie Lee's Lightened-Up Super Nachos

Katie Lee's Lightened-Up Super Nachos
Katie Lee's Lightened-Up Super Nachos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Low-Fat Cheese Sauce:

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon onion powder

  • 1/4

    teaspoon black pepper

  • 2

    cups skim milk

  • 2

    tablespoons low-fat cream cheese

  • 1 1/2

    cups shredded low-fat cheddar cheese

  • 1/2

    cup salsa

  • Baked Tortilla Chips

  • 1

    15-ounce can black beans, rinsed and drained

  • 1

    tomato, chopped

  • 4

    scallions, white and light green parts only, sliced

  • 1

    cup romaine lettuce, chopped

  • Guacamole

  • Low-fat sour cream (in a squeeze bottle)

Directions

For the cheese sauce, in a medium saucepan over medium heat, combine flour, salt, onion powder and black pepper. Cook for about 2 minutes, stirring constantly. Slowly whisk milk into the pan; add cream cheese. Whisk vigorously, until even and no lumps appear. Bring to a low boil and reduce heat to a simmer. Cook about 4 minutes, stirring, until thick enough to coat the back of a spoon. Remove from heat and stir in cheese until melted. Preheat oven to 400ºF. Arrange tortilla chips on a baking sheet. Top with black beans, tomato and scallions. Bake 10 minutes. Mix salsa and cheese sauce. Pour over nachos. Top with lettuce and squeeze a small amount of sour cream in a zig-zag pattern all over the nachos.

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