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Mexican Nachos

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  Zucchini 1 Medium, shredded
  Carrot 1 Medium, shredded
  Onion 1 Medium, minced
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Shredded part skim mozzarella cheese 2 Cup (32 tbs)
  Corn tortillas 12
  Corn oil 1 Tablespoon
  Anaheim pepper 1 Small, seeded, thinly sliced (Mild Green Chili)

Drain the zucchini in a colander for 10 to 15 minutes.
Squeeze out additional moisture.
Mix the zucchini, carrots, onions, cumin, coriander, garlic powder, and mozzarella in a medium-size bowl.
Cut the tortillas into quarters.
Brush one side of the tortilla chips lightly with oil.
Place the tortillas on two cookie sheets.
Bake one sheet at a time at 450° for 8 to 12 minutes or until crisp and browned.
(Watch carefully because they can overcook quickly.) Remove from oven and spread half the vegetable-cheese combination over the baked tortilla chips.
Broil for 2 to 3 minutes or until the cheese is melted and bubbly.
Garnish with pepper rings, if desired.
Repeat with second sheet of tortillas.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1968 Calories from Fat 615

% Daily Value*

Total Fat 69 g105.4%

Saturated Fat 38.2 g190.9%

Trans Fat 0.1 g

Cholesterol 169.1 mg56.4%

Sodium 2210.5 mg92.1%

Total Carbohydrates 254 g84.6%

Dietary Fiber 18.6 g74.2%

Sugars 18.5 g

Protein 90 g180%

Vitamin A 237.5% Vitamin C 102.8%

Calcium 259.5% Iron 72.4%

*Based on a 2000 Calorie diet

Mexican Nachos Recipe