Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 3 cups frozen asparagus cuts and tips, steamed
- 1 cup nacho cheese sauce or dip
- ½ cup crushed tortilla chips
- ½ cup canned tomatoes, diced, or chopped seeded tomatoes
- Non-stick cooking spray
Directions
1.Preheat oven to 350ºF.
2.Cook asparagus in small amount of boiling water until just tender.
3.Gently combine asparagus and cheese sauce.
4.Lightly spray vegetable spray in 1½-quart shallow casserole dish.
5.Pour asparagus and cheese sauce into dish. Cover with foil.
6.Bake at 350°F about 20 minutes or until thoroughly heated. Serve hot, garnished with tortilla chips and tomatoes.