Loaded Chorizo Nachos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
When we say loaded, we mean it. These nachos require a fork for scooping up all the tasty fillings. Building on a foil-lined pan means instant cleanup: Bring the pan right to the table after broiling, and discard the foil aft
Ingredients
- 1 2/3 cups cooked chorizo (from Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini-Arugula Salad)
- 1 cup drained canned unsalted pinto beans
- 8 (6-inch) corn tortillas, cut into wedges
- Cooking spray
- 2 ounces reduced-fat colby-Jack cheese, shredded (about 1/2 cup)
- 2 ounces queso fresco, crumbled (about 1/2 cup)
- 1/4 cup chopped green onions
- 1 cup chopped tomato
- 1/4 cup thinly sliced radishes
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, peeled and chopped
- 1 jalapeno pepper, thinly sliced
- 1/2 teaspoon kosher salt
Instructions
- Preheat broiler to high.
- Combine chorizo and beans in a small saucepan over medium heat; cook 5 minutes or until thoroughly heated, stirring occasionally.
- Arrange tortilla wedges in a single layer on a large foil-lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle cheeses and onions evenly over chips; broil 1 minute or until colby-Jack cheese melts.
- Top nachos evenly with chorizo mixture, tomato, radishes, cilantro, avocado, and jalapeño pepper. Sprinkle kosher salt evenly over nachos. Serve immediately.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.
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