One of my favorite ingredients to cook with is Greek yogurt. I love using it instead of sour cream on my enchiladas and chilaquiles. You won't even know the difference and you'll be saving a few calories. This time, I decided to make some not-so-average nachos and I sought the help of my trusty Greek yogurt for the finishing touch. Nachos don't always have to be drenched in gooey cheese. Keep them light and flavorful this summer with loads of fresh vegetables and good fiber packed legumes such as red kidney beans. Enjoy!
In a microwave safe serving plate, arrange chips. Sprinkle with cheese, kidney beans and chicken. Microwave on high for 60 seconds: long enough for cheese to melt and beans and chicken to warm up. Remove from microwave.
Sprinkle onions, tomatoes, jalapeños and a dollop of Greek yogurt. Finish with fresh, cracked pepper as seasoning and a squeeze of lime juice.
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