Baked Southwestern Nachos

To keep these nachos light, baked chips are a must—but try switching out the remaining ingredients: different types of cheeses, beans or fat-free refried beans, pulled pork, chicken, spicy salsa.

Serves: 4Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • Nonstick cooking spray
  • 1 bag (6.25 oz.) baked tortilla chips
  • 1⁄2 cup low-fat Cheddar cheese, shredded
  • 1⁄2 cup low-fat Monterey Jack cheese, shredded
  • 2 medium tomatoes, finely chopped (about 2 cups)
  • 1⁄2 cup chopped cilantro
  • 1 clove garlic, minced
  • 1 Tbsp. red wine vinegar
  • 3⁄4 cup salsa


  • Preheat the broiler. Spray a baking sheet with nonstick cooking spray.
  • Place chips in a single layer on baking sheet; set aside.
  • In a small bowl, combine the cheeses; set aside.
  • In a medium bowl, combine tomatoes, cilantro, garlic, and vinegar. Mix well. Spread this mixture evenly on top of chips.
  • Sprinkle cheeses evenly on top of tomato mixture.
  • Place the baking sheet in the broiler. Broil until the cheese melts (about 2 minutes—watch carefully).
  • Using a spatula, place nachos on a serving platter. Serve immediately with salsa.