Featured in the Summer 2 Event 2021
Enjoy this healthy take on nachos, made with Late July Organic Sea Salt and Lime Tortilla Chips.
Recipe provided by Pepperidge Farm
Directions1. Prepare outdoor grill for direct grilling over medium heat.
2. Wash hands with soap and water.
3. Rinse fresh produce under running water to prior to prepping.
4. Stack 2 (20 x 15-inch) sheets nonstick aluminum foil; crimp edges to form a "boat." Spread tortilla chips in foil boat; top with pepper, onion, beans and corn. Drizzle nachos with dip and carefully transfer to hot grill rack; cover and cook 8 minutes or until heated through.
5. Serve nachos topped with avocado, pico de gallo, sour cream, jalapenos and cilantro. Makes about 10 cups.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving
Total Fat 27 g
Saturated Fat 4.00 g
Cholesterol 17.00 mg
Sodium 921.00 mg
Carbohydrates 55.00 g
Fiber 7.00 g
Protein 10.00 g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more