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Katie Lee's Lightened-Up Super Nachos

Serves 4

Originally aired

INGREDIENTS
  • For the Low-Fat Cheese Sauce:
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 cups skim milk
  • 2 tablespoons low-fat cream cheese
  • 1 1/2 cups shredded low-fat cheddar cheese
  • 1/2 cup salsa
  • Baked Tortilla Chips
  • 1 15-ounce can black beans, rinsed and drained
  • 1 tomato, chopped
  • 4 scallions, white and light green parts only, sliced
  • 1 cup romaine lettuce, chopped
  • Guacamole
  • Low-fat sour cream (in a squeeze bottle)
PREPARATION

 

For the cheese sauce, in a medium saucepan over medium heat, combine flour, salt, onion powder and black pepper. Cook for about 2 minutes, stirring constantly. Slowly whisk milk into the pan; add cream cheese. Whisk vigorously, until even and no lumps appear. Bring to a low boil and reduce heat to a simmer. Cook about 4 minutes, stirring, until thick enough to coat the back of a spoon. Remove from heat and stir in cheese until melted.

 

Preheat oven to 400F. Arrange tortilla chips on a baking sheet. Top with black beans, tomato and scallions. Bake 10 minutes.

 

Mix salsa and cheese sauce. Pour over nachos. Top with lettuce and squeeze a small amount of sour cream in a zig-zag pattern all over the nachos.

 

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