A steak nachos recipe in the mouth
All the gluting glory of the classic bar and the favorite gaming day, less crazy calories.
The loved onenachoIn all its glutinous glory, has won on the hearts of women, children and beer trawl, sports fans with face painting. Too bad the average plate of the Nachos restaurant packs more than 1,500 calories. This recipe uses a spicy cheese sauce (which actually saves calories), a healthy amount of salsa and numerous bindings to offer a goodness attitude to Great Calorie.
Nutrition:360 calories, 14 g of grease (6 g saturated), 610 mg of sodium
Serve 4
You will need
Skirt of 8 oz or flank steak
1 teaspoon of chile powder
Black salt and pepper
1 tablespoon of butter
1 tablespoon of flour
3/4 cup of chicken broth with low sodium
11/2 cups Rack cheese reduced fat
1/2 cup of salsa bottled verde
4 oz tortilla chips
1/2 (14-16oz) Can Pinto beans can they
1 Pepper Jalapeño, finely sliced
1 red onion, diced
2 Roma tomatoes, dice cut
Cilantro or chopped fresh scallops (optional)
How to do it
- Preheat a grill, a grill grid orcast iron.
- Season the steak with pepper powder, salt and pepper and grill for 3 to 4 minutes by side until rare means. Let the steak rest.
- Preheat the oven to 400 ° F.
- Heat the butter in an average pan over medium heat.
- Incorporate the flour and cook for a minute, then slum slowly in the stock.
- Simmer for a few minutes, then stir in cheese and salsa and keep stirring until cheese is completely melted.
- Hache the steak into small pieces.
- Organize chips in one layer on a large sheet of cookies or a pastry pan.
- Top uniformly with beans and steak, then drizzle on three quarters of the cheese sauce.
- Top with the Jalapeño and the onion.
- Cook for about 15 minutes until cheese is completely melted.
- Top with remaining cheese sauce, tomatoes and cilantro if you use.
Eat
Do not you hate how your nachos arrive fully covered in fat add-ons, only to find the trims anything except disappearing when working through the layers? The secret of a large nacho is balance. Take too much on and that small chip becomes undressed and overloaded. Add too little and it's not really Nachos, is not it? To hit the sweet spot, spread a single layer of chips (the largest, best) on a pastry plate. Start with beans, followed by cheese, meats and vegetables. Record all cold pads (Guac, Salsa, etc.) for after the emerging nachos of the oven.
