{"id":26208,"date":"2014-03-31T10:25:05","date_gmt":"2014-03-31T15:25:05","guid":{"rendered":"http:\/\/www.fitzness.com\/blog\/?p=26208"},"modified":"2015-03-09T13:54:28","modified_gmt":"2015-03-09T18:54:28","slug":"no-guilt-mango-tomato-salsa-nacho-recipe","status":"publish","type":"post","link":"https:\/\/www.fitzness.com\/blog\/no-guilt-mango-tomato-salsa-nacho-recipe\/","title":{"rendered":"No-Guilt Mango Tomato Salsa Nacho Recipe"},"content":{"rendered":"

Recipe by\u00a0Chef Mareya Ibrahim, the Fit Foody and founder of Eat Cleaner<\/a>.<\/h1>\n

\"nachos\"<\/a><\/h1>\n
<\/div>\n
Mango Tomato Salsa:<\/strong><\/span><\/div>\n
1 ripe mango, peeled, pitted, and diced<\/strong>
\n2 medium roma tomatoes, finely chopped<\/strong>
\n\u00bc\u00a0medium red onion, finely chopped<\/strong>
\n1 jalape\u00f1o, halved, seeded, and minced<\/strong>
\n3 tablespoons chopped fresh cilantro<\/strong>
\nJuice and finely grated zest of 1 lime<\/strong>
\n\u00bd\u00a0teaspoon LoSalt<\/strong><\/div>\n

<\/p>\n

\u00a0<\/strong><\/div>\n
Nachos:<\/strong><\/span><\/div>\n
6 reduced carb whole wheat pita bread<\/strong>
\nNonstick cooking spray<\/strong>
\n2 teaspoons ground cumin<\/strong>
\n\u00bd pound grilled chicken breast, cubed<\/strong>
\n1 (15-ounce) can black beans, drained and rinsed<\/strong>
\n2 cups shredded low fat Monterey jack cheese<\/strong>
\n1 cup nonfat plain Greek-style yogurt<\/strong>
\nJuice and finely grated zest of 1 lime<\/strong>
\n\u00bc teaspoon LoSalt<\/strong><\/div>\n
<\/div>\n
Instructions:<\/b><\/span><\/div>\n
1.\u00a0\u00a0\u00a0\u00a0To prepare the salsa: In a mixing bowl, combine the mango, tomato, onion, jalape\u00f1o, garlic, cilantro, lime juice, zest, and salt.<\/div>\n
2.\u00a0\u00a0\u00a0\u00a0Toss to mix the ingredients together. Set aside to allow the flavors to come together.<\/div>\n
3.\u00a0\u00a0\u00a0\u00a0To prepare the nachos: Preheat oven to 300-degrees F. Halve the pita bread horizontally to give you 12 rounds. Cut each round into 8 wedges. Arrange the pita triangles in a single layer on 2 baking pans. Lightly spray the surface with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.<\/div>\n
4.\u00a0\u00a0\u00a0\u00a0Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle the lowfat cheese. Bake for about 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.<\/div>\n
5.\u00a0\u00a0\u00a0\u00a0To serve: Put the nachos on a serving platter, dab with the lime-yogurt sauce and a few spoon full of the salsa.<\/div>\n
<\/div>\n