Mini Nacho Cups
Baked tortilla chips and reduced-fat cheddar cheese help keep these Tex-Mex morsels diabetic-friendly.
Ingredients
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8 baked scoop-shape tortilla chips
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2 tablespoons refrigerated avocado dip (guacamole)
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1/4 cup chopped cherry tomatoes
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1 tablespoon finely shredded reduced-fat cheddar cheese
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1 tablespoon thinly sliced green onion
Directions
1.
Place tortilla chips on a plate. Spoon avocado dip onto chips. In a small bowl, toss together cherry tomatoes, cheddar cheese, and green onion. Sprinkle mixture over chips.
Nutrition information
Calories 132, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 229 mg, Carbohydrate 15 g, Total Sugar 1 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 8%, Iron 4%. Exchanges: Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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