Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz tomato sauce
- 4 oz diced green chiles
- ½ Cup chopped green bell pepper
- 1 green onion, sliced
- ¼ tsp hot pepper sauce
- 10 oz tortilla chips
- 2 Cups shredded Cheddar cheese
- 1 California avocado
- 1 tsp lemon juice
- ½ Cup sour cream
- Jalapeno pepper slices, optional
- =
Directions
Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in bowl.
Let stand 15 minutes.
Place tortilla chips in shallow 8 x 10 inch baking dish.
Pour sauce over chips
Sprinkle grated cheese over all.
Broil nachos 3 minutes or until cheese melts.
Just before serving, seed, peel and mash avocado.
Stir in lemon juice.
Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices.
Serve immediately.