Healthy Halloween Nachos Recipes
GOURD-GEOUS HALLOWEEN NACHOS
My family loves nachos so much that I sometimes serve them for lunch. To get in the Halloween spirit, I used a pumpkin cookie cutter to cut out chips from pita bread. You can change the cutter shape to match any theme.-Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut pita breads with a 2-1/2-in. pumpkin-shaped cookie cutter; brush both sides with 1/4 cup oil. Place on two ungreased 15x10x1-in. baking pans; sprinkle with garlic salt and pepper. Bake 15-20 minutes or until toasted, stirring once halfway through baking. , Preheat broiler. In a small bowl, toss beans with salt and remaining oil. Layer pita chips with cheese, bean mixture, bacon and onions. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 281 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 604mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein.
HALLOWEEN NACHOS RECIPE - (4.4/5)
Provided by dkanon
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Arrange tortilla chips on cookie sheet, overlapping slightly. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil 3 to 4 minutes or until tender. Add butter and garlic, stirring until butter is melted. Add chicken. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in beans. If desired, season to taste with salt and pepper. Spoon chicken mixture over chips. Sprinkle with cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro and onions. Serve with salsa.
ROASTED PUMPKIN NACHOS
I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin-yum! It's also good with butternut squash. -Lesle Harwood, Douglassville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place pumpkin in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., Reduce oven setting to 350°. On a greased 15x10x1-in. baking pan, layer half each of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake until cheese is melted, 8-10 minutes. Add toppings of your choice; serve immediately.
Nutrition Facts : Calories 347 calories, Fat 18g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 559mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
TRICK-OR-TREAT NACHOS
Here's a great snack that will fill the kids' bellies before they head out to collect candy. To maintain the shape of the cutouts, spread the bean mixture with a butter knife or thin spatula. You can use any shape of cookie cutter that you have on hand.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 nachos.
Number Of Ingredients 9
Steps:
- Using 3-in. Halloween-shaped cookie cutters, cut out one shape from each tortilla. Place on baking sheets coated with cooking spray. Spritz cutouts with cooking spray. Bake at 350° for 8-10 minutes or until crisp., Meanwhile, in a small saucepan, saute garlic in oil for 1 minute. Stir in the beans, salsa and cumin; cook for 5 minutes or until heated through. , Stir in cilantro. Spread 1 tablespoonful bean mixture on each cutout; top each with 1 tablespoon cheese. Bake for 3 minutes or cheese is melted. Using the olives, green pepper and onions, add faces.
Nutrition Facts :
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