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
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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.
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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.
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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.
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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