Classic comfort foods don’t have to be fattening. We asked Devin Alexander, author of The Biggest Loser: Flavors of the World Cookbook, how to cut calories and amp up the nutrient profile of a classic bar treat: nachos. His fix? Use homemade chorizo, beans, and salsa to keep calories down and flavor up. Here’s how to make it. Nutrition (per serving) 335 calories; 22g protein; 47g carbs; 7g fat; 7g fiber
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
1/4 cup and 1 Tbsp old-fashioned oats 1/4 cup red wine vinegar 2 Tbsp egg substitute 1/4 cup chili powder 2 tsp freshly minced garlic 1 tsp dried oregano 1/2 tsp salt 1 pound extra-lean ground pork Olive oil spray For the nachos: 1 oz (about 1 large handful) all-natural, baked tortilla chips 1/3 cup canned, no-salt-added black beans, rinsed and drained then heated 2 Tbsp all-natural salsa con queso, heated 1/4 cup well-drained, fresh pico de gallo or fresh salsa 1 Tbsp finely chopped whole scallions
How to make it
To prepare the chorizo: Combine the oats, vinegar, and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano, and salt, then stir until well-combined. Using your clean hands or a fork, mix in the pork until well-combined. Transfer the mixture to a resealable container, and refrigerate at least 24 hours before using. Place a small nonstick skillet over medium-high heat. When hot, lightly spray the pan with oil and add the chorizo. Cook, breaking it into large chunks, for 1 to 2 minutes, or until it’s no longer pink. To make the nachos, arrange the chips on a dinner plate. Top them evenly with the beans, then chorizo. Drizzle the salsa con queso evenly. Top with pico de gallo and scallions.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Classic comfort foods don’t have to be fattening. We asked Devin Alexander, author of The Biggest Loser: Flavors of the World Cookbook, how to cut calories and amp up the nutrient profile of a classic bar treat: nachos.
His fix? Use homemade chorizo, beans, and salsa to keep calories down and flavor up. Here’s how to make it.
Nutrition (per serving)
335 calories; 22g protein; 47g carbs; 7g fat; 7g fiber
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
1/4 cup and 1 Tbsp old-fashioned oats 1/4 cup red wine vinegar 2 Tbsp egg substitute 1/4 cup chili powder 2 tsp freshly minced garlic 1 tsp dried oregano 1/2 tsp salt 1 pound extra-lean ground pork Olive oil spray For the nachos: 1 oz (about 1 large handful) all-natural, baked tortilla chips 1/3 cup canned, no-salt-added black beans, rinsed and drained then heated 2 Tbsp all-natural salsa con queso, heated 1/4 cup well-drained, fresh pico de gallo or fresh salsa 1 Tbsp finely chopped whole scallions
How to make it
To prepare the chorizo: Combine the oats, vinegar, and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano, and salt, then stir until well-combined. Using your clean hands or a fork, mix in the pork until well-combined. Transfer the mixture to a resealable container, and refrigerate at least 24 hours before using. Place a small nonstick skillet over medium-high heat. When hot, lightly spray the pan with oil and add the chorizo. Cook, breaking it into large chunks, for 1 to 2 minutes, or until it’s no longer pink. To make the nachos, arrange the chips on a dinner plate. Top them evenly with the beans, then chorizo. Drizzle the salsa con queso evenly. Top with pico de gallo and scallions.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 1 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
1/4 cup and 1 Tbsp old-fashioned oats 1/4 cup red wine vinegar 2 Tbsp egg substitute 1/4 cup chili powder 2 tsp freshly minced garlic 1 tsp dried oregano 1/2 tsp salt 1 pound extra-lean ground pork Olive oil spray For the nachos: 1 oz (about 1 large handful) all-natural, baked tortilla chips 1/3 cup canned, no-salt-added black beans, rinsed and drained then heated 2 Tbsp all-natural salsa con queso, heated 1/4 cup well-drained, fresh pico de gallo or fresh salsa 1 Tbsp finely chopped whole scallions
How to make it
To prepare the chorizo: Combine the oats, vinegar, and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano, and salt, then stir until well-combined. Using your clean hands or a fork, mix in the pork until well-combined. Transfer the mixture to a resealable container, and refrigerate at least 24 hours before using. Place a small nonstick skillet over medium-high heat. When hot, lightly spray the pan with oil and add the chorizo. Cook, breaking it into large chunks, for 1 to 2 minutes, or until it’s no longer pink. To make the nachos, arrange the chips on a dinner plate. Top them evenly with the beans, then chorizo. Drizzle the salsa con queso evenly. Top with pico de gallo and scallions.
Makes 1 servings
Prep time 10 min.
Cook time 20 min.
Prep time 10 min.
Cook time 20 min.
Prep time
10 min.
Cook time
20 min.
Ingredients
- 1/4 cup and 1 Tbsp old-fashioned oats
- 1/4 cup red wine vinegar
- 2 Tbsp egg substitute
- 1/4 cup chili powder
- 2 tsp freshly minced garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 pound extra-lean ground pork
- Olive oil spray
- For the nachos:
- 1 oz (about 1 large handful) all-natural, baked tortilla chips
- 1/3 cup canned, no-salt-added black beans, rinsed and drained then heated
- 2 Tbsp all-natural salsa con queso, heated
- 1/4 cup well-drained, fresh pico de gallo or fresh salsa
- 1 Tbsp finely chopped whole scallions
How to make it
To prepare the chorizo: Combine the oats, vinegar, and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano, and salt, then stir until well-combined. Using your clean hands or a fork, mix in the pork until well-combined. Transfer the mixture to a resealable container, and refrigerate at least 24 hours before using. Place a small nonstick skillet over medium-high heat. When hot, lightly spray the pan with oil and add the chorizo. Cook, breaking it into large chunks, for 1 to 2 minutes, or until it’s no longer pink. To make the nachos, arrange the chips on a dinner plate. Top them evenly with the beans, then chorizo. Drizzle the salsa con queso evenly. Top with pico de gallo and scallions.
To prepare the chorizo: Combine the oats, vinegar, and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano, and salt, then stir until well-combined. Using your clean hands or a fork, mix in the pork until well-combined. Transfer the mixture to a resealable container, and refrigerate at least 24 hours before using.
Place a small nonstick skillet over medium-high heat. When hot, lightly spray the pan with oil and add the chorizo. Cook, breaking it into large chunks, for 1 to 2 minutes, or until it’s no longer pink.
To make the nachos, arrange the chips on a dinner plate. Top them evenly with the beans, then chorizo. Drizzle the salsa con queso evenly. Top with pico de gallo and scallions.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City