325-Calorie Nacho Combos

By Sidney Fry, MS, RD
August 14, 2013
Photo: Randy Mayor
Nacho time at a chain restaurant can add up to 1,500 calories and a 3-day dose of sat fat. Here are 7 lighter, fresher takes on the crunchy, gooey theme.
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Lighter Nacho Combinations

Photo: Randy Mayor
Indulge in this ooey-gooey favorite with one of these healthier topping combinations.

For all combinations: 

  1. Pick your flavor combo.
  2. Preheat broiler.
  3. Arrange 4 ounces whole-grain tortilla chips on a baking pan. Top with cheese and meat; broil 3 minutes or until cheese melts.
  4. Add remaining toppings
  5. Round up your friends and family! All these combos serve 4.

 

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Huevos Nachos

Photo: Randy Mayor
  • ½ cup crumbled queso fresco
  • ¾ cup rinsed and drained organic canned black beans
  • ¼ cup pico de gallo
  • 3 ounces chopped chicken chorizo sausage
  • 4 scrambled large eggs

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Greek-Style Crunch

Photo: Randy Mayor
  • 4 ounces crumbled feta cheese
  • 3 ounces thinly sliced kalamata olives
  • 1 cup chopped tomato
  • ½ cup 2% reduced-fat Greek yogurt
  • ¼ cup finely chopped fresh basil
  • ½ cup organic canned chickpeas
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BBQ Chicken and Cheese

Photo: Randy Mayor
  • 8 ounces shredded rotisserie chicken breast
  • ¼ cup lower-sodium barbecue sauce
  • ½ cup chopped green onions
  • ½ cup shredded reduced-fat Monterey Jack cheese
  • 1 cup prepared coleslaw

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Fish and Chips

Photo: Randy Mayor
  • ½ cup crumbled Cotija cheese
  • 8 ounces blackened tilapia
  • ¼ cup guacamole
  • 1 cup prepared red cabbage slaw
  • 2 tablespoons fresh lime juice

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Shrimp and Avo-Nachos

Photo: Randy Mayor
  • 8 ounces chopped grilled shrimp
  • 2 tablespoons Mexican crema
  • ¼ cup cilantro
  • ¼ cup toasted unsweetened coconut
  • ¾ cup sliced peeled avocado
  • ½ cup fresh salsa
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Pork and Beans

Photo: Randy Mayor
  • 6 ounces shredded grilled pork tenderloin
  • 1 cup rinsed and drained organic canned black beans
  • ¼ cup cilantro
  • 1/3 cup sliced red onion
  • ½ cup chopped tomato
  • ¾ cup shredded reduced-fat cheddar cheese
  • 2 tablespoons sliced jalapeño

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Flank Steak Fajita

Photo: Randy Mayor
  • 8 ounces thinly sliced seared flank steak
  • ½ cup shredded reduced-fat Monterey Jack cheese
  • 1 cup chopped sautéed red bell peppers and onions
  • 1 cup baby arugula
  • ½ cup chopped tomato
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By Sidney Fry, MS, RD