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Chef Wendell: Delicious and healthy nachos

INDIANAPOLIS (WISH) – Everyone enjoys Nacho’s on Game Day. They can, however, be loaded with fat, but these nacho’s brim with nutrition, are easy to prepare and will please your hungry crowd. For balance, just try to eat more veggie toppings than chips. Another way to add some nutrition is to make your own chips with this simple recipe.Healthy, delicious nachos

Corn, bean, lentil, flax or rice tortilla chips (or homemade)

Sharp cheddar cheese and/or jack cheese, shredded (Low Fat)

Note: at home we use non-dairy Daiya cheese

1 can drained black or pinto beans

Sautéed’ tempeh or shredded chicken

Diced raw asparagus, green onion, green olives, frozen or fresh corn (not canned) and Red bell pepper

Salsa (avoid HFCS in the ingredient list)

Pickled jalapeno peppers

Sliced ripe avocado

Lime juice (fresh)

2-3 over easy local eggs.

• Preheat oven to 375 °

• If using tempeh, crumble with the back of a fork and brown it in an oiled skillet..

• If using chicken, have it shredded and dusted with taco spices

• Line a baking sheet with parchment paper or foil for easy clean-up.

NOTE: Can be placed into a 9 x 13 casserole dish or a large oven-proof platter.

• Layer corn chips across the pan. Sprinkle over cheese, beans, ‘meat’, veggies, and cilantro.

• Place in the oven and heat through until everything is warm and cheese is melted, about 4 minutes. While nachos are in the oven, cook eggs, over easy, in a nonstick pan.

• When nachos are melted and still warm, slide eggs onto nachos.

• Garnish with salsa, flax or chia seeds, cilantro, jalapeno peppers and avocado. Serve immediately.

12 soft corn tortillas (organic when possible)

• Preheat oven to 450°F.

• Cut each tortilla into 8 ‘pizza style’ wedges. Lay them on a dry baking sheet in a single layer.

• Bake 5 to 7 minutes until crisp. Watch them carefully because they can burn.

For more on this recipe, click here.