Recipe: Not-So-Naughty Giant Nachos


Cold Mix:
2 tomatoes, diced
1 avocado, diced
1/4 cup fresh cilantro, shredded
1/2 cup roasted pepper, diced
1 cup black olives, sliced
1/4 cup lime juice
1/4 cup olive oil
1/4 tsp. cumin
1/4 tsp. kosher salt

Hot Mix:
2 small summer squash, cut in small dice
1 carrot, cut in small dice
1 onion, cut in small dice
1 cup frozen corn
1 Tbsp. olive oil
1/4 of a lime
1/4 tsp. chili powder, or to taste
1/4 tsp. kosher salt

Naughty Cheese Sauce:
1/2 cup milk
1/4 cup cream cheese
1/4 cup red salsa
1/4 cup shredded cheddar
2 Tbsp. shredded jack

8 flour tortillas, preferably whole wheat

2 cups refried beans
sour cream
sliced hot peppers, if desired


Preheat oven to 350°. Cut tortillas in quarters. Spray lightly with cooking spray and place on cookie sheets. Bake until crispy, about 15 minutes, turning once.

Heat a large heavy skillet and sauté hot mix zucchini, onions and carrots together until crisp-tender. Stir in spices. Squeeze lime over the top, add corn and cover pan. Turn off heat and let rest 10 minutes.

To make cheese sauce, heat milk in a non-stick or enamel pan. Add cream cheese and let melt over low heat, stirring occasionally. Add salsa and heat until bubbling. Turn off heat and add cheddar and jack without stirring. Let stand two minutes, then stir.

Heat beans on stove or in microwave.

To assemble, spread a tablespoon of beans on a tortilla quarter. Top with a spoonful of each of hot and cold mix. Place on plate and drizzle with a spoonful of cheese sauce. Pass sour cream, salsa and peppers at table.