Rachael Ray's Not-Your-Mama's (gonna' be this Mama's) Nachos

Rachael Ray had a recipe for souped up nachos in the April Every Day magazine, they were KILLER! I love nachos anyway, but if I can eat them with broccoli and beans, then I can eat them without the guilt.

Not-Your-Mama's Nachos

also on line here

Ingredients:
Eight 6-inch corn tortillas
3 tablespoons extra-virgin olive oil
Salt and pepper
1 onion, finely chopped
2 cloves garlic, finely chopped
One 1 1/4-pound bunch broccoli, cut into small florets, stems peeled and thinly sliced
One 15-ounce can cannellini beans, rinsed
12 ounces reduced-fat cheddar cheese, shredded (about 3 cups)
1 cup store-bought salsa verde
1/4 cup plain low-fat Greek-style yogurt

1. Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 rimmed baking sheets with parchment paper. (I skipped the paper and they cooked fine)On a cutting board, brush the tortillas with 2 tablespoons olive oil, then stack and cut into quarters. Arrange on the baking sheets in a single layer; season with salt and pepper. Bake until crisp and golden, 8 to 10 minutes. (I also flipped them half way)

2. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until lightly browned, about 4 minutes. Add the broccoli and 1/3 cup water and cook, stirring, until the water is cooked off and the broccoli is tender, about 4 minutes. Stir in the beans and cook until heated through, 1 to 2 minutes; season with salt and pepper. (I tried to smash some of the beans and skipped this salt & pepper as I had already loaded it on the chips)

3. Sprinkle 1 cup cheese over each tray of chips; spoon the broccoli mixture on top, sprinkle with the remaining cheese and bake until melted, 1 to 2 minutes. Serve with the salsa and yogurt. (I combined them into one tray, they shrunk while cooking)

I totally loved this meal! It was filling as she had said in the magazine. Next time I think I will also add some corn to the mixture. Idea courtesy of my son who thought the beans were corn. I used another of my free coupons for Oikos greek yogurt. It was excellent here, as it tasted like sour cream.

This will be my entry for Madeline's weekly round up at Everything Rachael Ray (not to be posted until Friday).