
Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 1 cup nacho cheese-flavored tortilla chips, crushed
- Large zip-top bag
- 1 oz sharp cheddar cheese, shredded
- 1 cup sliced almonds
- 1 teaspoon taco seasoning
- ¼ cup egg substitute (or 1 egg, beaten)
Steps
- Preheat oven to 300°F. Line baking sheet with foil. Place chips in bag and crush with fingertips. Shred cheese (½ cup); add to chips.
- Add almonds, seasoning, and egg to corn chips; shake to coat. Scoop tablespoonful-size mounds onto baking sheet, placing 2 inches apart. Bake 20–25 minutes or until cheese is melted and almonds are toasted.
- Let stand 10 minutes or until cool. Place in airtight container; store for up to 3 days.
Amount per ⅙ recipe serving: Calories 150, Total Fat 11g, Sat Fat 2g, Trans Fat 0g, Chol 5mg, Sodium 150mg, Total Carb 7g, Fiber 2g, Sugars 1g, Protein 6g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%