“Loaded” doesn’t have to mean loaded with calories. The combination of black beans, salsa, and nonfat Greek yogurt makes this version of nachos a multicultural feast without the fat. Be sure to buy ground turkey made just from turkey breast—not regular ground turkey, which is made from white and dark meat and skin. The fat and caloric content of the two is significantly different.

　　

Ingredients

serves 4

　　4 ounces baked tortilla chips, such as Baked Tostitos Scoops

　　8 ounces ground turkey breast

　　3/4 cup fat-free spicy black bean dip, such as Desert Pepper Trading Company

　　Salt and freshly ground black pepper

　　1 cup reduced-fat Mexican-style four-cheese blend, such as Weight Watchers

　　1 cup store-bought fresh salsa

　　2/3 cup nonfat Greek yogurt

　　2/3 cup chopped fresh cilantro

　　

Step 1

Preheat the oven to 425˚F.

　　

Step 2

Line a baking sheet with foil, and spread the tortilla chips out on the prepared sheet.

　　

Step 3

Heat a large nonstick sauté pan over high heat. When the pan is hot, add the turkey and cook it until it is just cooked through, stirring occasionally, about 5 minutes. Stir the bean dip into the turkey, and season it with salt and pepper to taste.

　　

Step 4

Spoon the turkey mixture over the chips, and sprinkle the cheese on top. Bake for 6 minutes, or until the cheese has melted.

　　

Step 5

Remove the baking sheet from the oven, and top the chips with the salsa. Drop small spoonfuls of the yogurt on top of the nachos (or serve the yogurt on the side if preferred), and scatter the cilantro on top. Serve immediately.

　　

nutrition information

Step 6

Fat: 51g (before), 7g (after)

　　

Step 7

Calories: 880 (before), 341 (after)

　　

Step 8

Protein: 30g

　　

Step 9

Carbohydrates: 43g

　　

Step 10

Cholesterol: 46mg

　　

Step 11

Fiber: 6g

　　

Step 12

Sodium: 1,233mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.