South-Of-The-Border Nachos

  • From Recipe du Jour


    Nonstick cooking spray
    3/4 cup chopped onion
    Two jalapeno peppers, seeded, chopped
    Three cloves garlic, finely chopped
    2 teaspoons chili powder
    1/2 teaspoon ground cumin
    One boneless skinless chicken breast (about 6 ounces)
    1 can (14 1/2 ounces) mexican-style diced tomatoes, drained
    1 cup (4 ounces) shredded reduced fat Monterey Jack cheese
    2 tablespoons black olives, chopped
    4 ounces low fat tortilla chips

    Directions:
    Preheat oven to 350-degrees. Place chips on 13 x 9-inch baking pan.

    Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion, peppers, garlic, chili powder and cumin. Cook and stir five minutes or until vegetables are tender. Stir in chicken and tomatoes.

    Spoon tomato mixture, cheese and olives over chips. Bake five minutes or until cheese melts.

    Serves 4
    Nutrition information per serving:
    Calories: 69 Fat: 1g Cholesterol: 11mg Sodium: 153mg
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