Between what me and my roommate could scrape together, tonight’s menu was nachos crafted from:
Trader Joe’s no-salt tortilla chips – taste like the ones you get in mexican restaurants, but without the salt (dur).
Organic New Zealand cheddar I picked up at TJ’s the other day.
Some Tesco’s mozzarella from my roommate
An assortment of onions and peppers, chopped up
Some lime juice
We laid it out in layers: tortilla chips, cheddar cheese, peppers, onions and lime juice, another layer of chips, some salsa, and some mozzarella cheese on top.
Then we whacked the whole thing in the oven at about 375F, for maybe 20 minutes (until the cheese melted). The nice thing is that because most of what we used was all natural/low salt/etc (the cheese and salsa, not so much, but otherwise yes), the nachos didn’t get greasy.
They were delicious.
Now I’m not going to pretend this is a low-sodium recipe – the cheeses and store-made salsa pretty much kill that idea – but for a cheat-style recipe, it’s REALLY satisfying and nowhere near as much damage as you might do yourself by pigging out on a whole pizza from the pizza place across the street…erm…not that I did that over the weekend, at all. In fact, for a nice spin on the basic healthy take on an old twist that makes my low sodium pizza recipe so popular, tonight’s meal has satisfied my craving for mexcan food…for a while, at least.
For a nacho photo, check out my twitter.