Ingredients
1 ripe mango
2 medium tomatoes
1/2 medium red onion
1 jalapeño
2 clove garlic
3 tbsp. fresh cilantro
Juice and finely grated zest of 1 lime
1/4 tsp. kosher salt
6 piece reduced-carb whole wheat pita bread
nonstick cooking spray
2 tsp. ground cumin
1/2 lb. grilled skinless, boneless chicken breast
1 can low-sodium black beans
2 c. reduced-fat shredded Monterey Jack cheese
1 c. nonfat plain Greek-style yogurt
Juice and finely grated zest of 1 lime
1/4 tsp. kosher salt
Preparation
Step 1To prepare the salsa, in a mixing bowl combine the mango, tomato, onion, jalapeño, garlic, cilantro, lime juice, zest, and salt. Toss to mix the ingredients together. Set aside to allow the flavors to come together.Step 2To prepare the nachos, preheat the oven to 300 degrees F. Halve each pita bread horizontally, to separate the top and bottom half of the pita, to make 12 rounds. Cut each round into 8 wedges.Step 3Arrange the pita triangles in a single layer on two baking pans. Lightly spray the pita with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.Step 4Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle on the cheese. Bake 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.Step 5To serve: Put the nachos on a serving platter and top with a dollop of the lime-yogurt sauce and a few spoonfuls of the salsa.
From: Recipe Rehab © 2013 by Everyday Health Buy the book
