January 7, 2011 at 12:46 pm , by Catherine LeFebvre
3 sticks light string cheese
Six 6-inch corn tortillas
2 dashes salt
1/2 cup chopped mushrooms
1/2 cup diced bell pepper
1/2 cup diced onion
1 cup jarred pizza sauce
1/2 tsp. garlic powder
2 tbsp. reduced-fat Parmesan-style grated topping
17 slices turkey pepperoni (like the kind by Hormel), chopped
Preheat oven to 400 degrees. Spray a large baking sheet or ovenproof platter with nonstick spray and set aside.
Break each string cheese stick into thirds and place in a blender or food processor — blend at high speed until shredded/grated. (Or tear into pieces and roughly chop.) Set aside.
To make the chips, stack tortillas and cut in half. Cut each stack of halves into 3 triangles, for a total of 36 pieces.
Evenly lay tortilla triangles flat on the sheet or platter, and cover with a generous mist of nonstick spray. Sprinkle with a dash of salt. Flip triangles and sprinkle with another dash of salt.
Bake in the oven for 5 minutes. Carefully flip triangles and bake until crispy, about 5 minutes longer. (Leave oven on.)
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add veggies and, stirring occasionally, cook until slightly softened, about 5 minutes.
Reduce heat to low. Add pizza sauce and garlic powder. Mix well and continue to cook until hot.
Evenly top chips with sauce. Sprinkle with Parm-style topping and shredded/grated cheese. Top with turkey pepperoni.
Return to the oven until cheese has melted, about 5 minutes. Enjoy!
MAKES 4 SERVINGS
HG Alternative! For a meat-free option, feel free to swap the turkey pepperoni for some sliced black olives.
PER SERVING (1/4th of recipe, 9 loaded nachos): 213 calories, 5.5g fat, 744mg sodium, 28.5g carbs, 3.5g fiber, 4.5g sugars, 10.5g protein — PointsPlus™ value 5*