Tuesday, June 18, 2013

Spinach & Olive Nachos

Try these satisfying nachos for a quick mid-week lunch mid week.  The dish tastes extravagant, but is actually fairly light  and healthy.
I found these at Safeway -- use your favorite corn chips -
just make sure they don't contain too many
mystery ingredients.

RW Garcia MixtBag yellow and blue corn chips (the ingredient list on these is nice and short -- just corn, oil, sea salt, and lime -- and contains no preservatives)
Sun dried tomatoes in oil
Spinach leaves
Scallions, chopped
Red bell pepper, diced
Kalamata olives, sliced
Grated cheddar cheese - scant
Chopped fresh tomato
Plain yogurt

Pile corn chips on a plate.
Finished product.  These are easy to create for a single
serving lunch.
Heat sun dried tomatoes in a cast iron skillet on medium heat until hot.  Add bell peppers, scallion, and spinach.  Cook, stirring regularly until veggies are tender.  Layer over chips.  Spread olives over veggies.  Sprinkle grated cheese on top.  Microwave for about 30 seconds (until cheese is melted).  Serve with a dollop of plain yogurt.

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