Chicken Nachos

21 MINUTES           15 minutes to make   6 minutes to bake

1/2 pound leftover roast chicken meat, shredded
1 1/2 tablespoons fresh lime juice
2 tablespoons vegetable oil
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 (15 to 16 ounce) can black beans, rinsed and drained
4 ounces corn tortilla chips (not low-fat)
2 cups grated jalapeno jack cheese
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
1 cup sour cream
2 to 3 teaspoons finely chopped pickled jalapeno
Tomato salsa, optional

Preheat oven to 450 degrees.

Toss chicken with lime juice and season with salt and pepper.
Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute bell peppers, stirring, until crisp-tender, about 3 minutes.
Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin and oregano, stirring, 1 minute.
Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
Make two layers each of corn chips, sauteed peppers, beans, chicken, cheese, scallion and cilantro in a 3-quart shallow baking dish.
Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.
Stir together sour cream and jalapenos to taste and serve on the side along with salsa.

Makes 6 hors d'oeuvre servings.

Per serving (without salsa): 461 calories; 30 g fat (13 g saturated fat; 59 percent calories from fat); 27 g carbohydrates; 87 mg cholesterol; 535 mg sodium; 25 g protein; 6 g fiber.

Veggie Nachos

35 MINUTES           15 minutes to make              20 minutes to bake

16 (7- to 8-inch) flour tortillas
1/2 cup fat-free dairy sour cream
1 tablespoon finely snipped fresh cilantro
1 small zucchini, quartered lengthwise and thinly sliced (about 1 cup)
1 medium red or yellow onion, chopped
1/2 cup shredded carrot
1 1/2 teaspoons ground cumin
1 tablespoon cooking oil
1 (15-ounce) can pinto beans, rinsed and drained
1 (4-ounce) can diced green chili peppers, drained
1/2 cup seeded and chopped tomato
3/4 cup shredded reduced-fat Cheddar cheese (3 ounces)
Fresh cilantro, optional
Tomato salsa, optional

Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets.
Bake in 350-degree oven for 10 to 15 minutes or until dry and crisp.
In a small mixing bowl, stir together the sour cream and finely snipped cilantro; cover and chill.
In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender.
Stir in pinto beans.
Arrange tortilla chips on an 11- or 12-inch oven-proof platter or on a baking sheet.
Spoon the bean mixture onto the chips.
Sprinkle with chili peppers and tomato; top with cheese.
Bake in a 350-degree oven for 5 to 7 minutes or until cheese is melted.
To serve, transfer nachos to a serving platter.

If desired, garnish with additional cilantro.
Pass the sour cream mixture and, if desired, the salsa.

Makes 8 servings.

Make-ahead tip: Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to four days or in freezer up to three weeks.

Per serving: 357 calories; 9 g fat (3 g saturated fat; 23 percent calories from fat); 54 g carbohydrates; 8 mg cholesterol; 602 mg sodium; 13 g protein; 6.5 g fiber.

Black Bean Nachos

25 MINUTES      10 minutes to make         15 minutes to bake

5 (7- or 8-inch) corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
1 cup canned black beans, rinsed and drained
1/2 cup salsa
2 cups shredded Monterey Jack, Cheddar, Chihuahua and/or asadero cheese
1/2 cup roasted red sweet peppers, cut into thin strips
2 to 4 tablespoons fresh or canned sliced jalapeno peppers, drained
Tomato salsa, optional

For tortilla chips, stack tortillas and cut into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet.
Bake in a 350-degree oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven.
Arrange tortilla chips in one layer, overlapping slightly, on an 11- or 12-inch oven-proof platter.
In a medium sauce pan, combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through.
Remove from heat; spoon bean mixture over chips.
Sprinkle cheese, sweet peppers and jalapeno peppers over bean mixture on chips. Bake in a 425-degree oven for 3 to 5 minutes or until cheese is melted.
Serve immediately with additional salsa, if desired.
Makes 10 servings.

Make-ahead tip: Prepare tortilla chips; cool but do not add toppings. Store chips in airtight container or self-sealing plastic bag at room temperature up to 24 hours, or freeze up to two weeks.

Per serving: 133 calories; 8 g fat (4 g saturated fat; 54 percent calories from fat); 12 g carbohydrates; 24 mg cholesterol; 257 mg sodium; 7 g protein; 2 g fiber.

Big Boy Nachos

16 MINUTES     12 minutes to make     4 minutes to microwave

1/2 pound bulk Italian turkey sausage or bulk hot Italian sausage (Or Mexican Chirozo)
1/4 cup chopped onion
1/4 cup chopped green or red sweet pepper
1 (8-ounce) can red kidney beans, rinsed and drained
1/3 cup thick-and-chunky salsa
6 cups tortilla chips
2 cups shredded colby jack cheese
Guacamole dip, optional
Sliced ripe olives, optional

Combine sausage, onion, and sweet peppers in a skillet. Cook over medium heat, stirring occasionally, about 7 minutes or until sausage is browned and vegetables are tender. Drain well.
Stir in beans and salsa; cook until heated through.
Arrange half the chips on a 12-inch round microwave-safe platter. Spoon half the sausage mixture evenly over chips. Top with half the cheese. Microwave, uncovered, on 100 percent power (high) for 1 to 2 minutes or until cheese melts, giving the dish a half-turn once.
Top with guacamole dip and sliced ripe olives, if desired.
Repeat with remaining ingredients.
Serve warm.

Makes 16 servings.

Per serving: 133 calories; 8 g fat (4 g saturated fat; 54 percent calories from fat); 10 g carbohydrates; 16 mg cholesterol; 238 mg sodium; 6 g protein; 1 g fiber.

From the Detroit News Cooking pages