LIGHTENED-UP SUPER NACHOS

Lightened-Up Super Nachos image

Provided by Katie Lee Biegel

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

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Half a 13-ounce bag baked tortilla chips (about 5 cups)
One 15-ounce can black beans, rinsed and drained
1 tomato, chopped
4 scallions, white and light green parts only, sliced
1/2 cup salsa
1 cup chopped romaine lettuce
1/4 cup low-fat sour cream, in a squeeze bottle
1/4 cup store-bought or homemade guacamole (See Cook's Note)
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 cups skim milk
2 tablespoons low-fat cream cheese
1 1/2 cups shredded low-fat Cheddar
1 tablespoon olive oil
One 10-ounce packet frozen ripe jackfruit, thawed
1 teaspoon chili powder
1 teaspoon garlic salt
2 tablespoons salsa

Steps:

Preheat the oven to 400 degrees F.
Arrange the tortilla chips on a rimmed baking sheet. Top with the black beans, tomato and scallions. Bake until warmed through, 10 minutes.
Meanwhile, make the cheese sauce and prepare the jackfruit.
For the low-fat cheese sauce: Combine the flour, salt, onion powder and pepper in a medium saucepan over medium heat and cook, stirring constantly, until the flour toasts, about 2 minutes. Slowly whisk in the milk. Add the cream cheese and whisk vigorously until the mixture is smooth and even. Bring the mixture to a low boil, then reduce the heat to low and simmer, stirring constantly, until it is thick enough to coat the back of a spoon, about 4 minutes. Remove the saucepan from the heat and stir in the cheese until it melts.
For the jackfruit: Put the olive oil and jackfruit in a medium skillet over medium heat. Stir in the chili powder and garlic salt and cook for 2 minutes. Stir in the salsa and cook until warmed through, 2 to 3 minutes.
To serve: Stir the salsa into the cheese sauce. Top the nachos with the jackfruit. Pour the salsa-and-cheese-sauce mixture over the nachos. Top the nachos with the lettuce and guacamole. Dollop on the sour cream or put it in a squeeze bottle and squeeze it in a zig-zag pattern all over the nachos.