Brunch Nachos

Portions:
6

Serving Size:
1/6th recipe

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Gluten-free
  • Vegetarian

Ingredients

  • 4 ounces unsalted large size tortilla chips (about 30 chips)
  • 1 small green bell pepper (or orange, red)
  • 1/4 cup diced red onion
  • 2 roma tomatoes
  • 1/2 cup cilantro
  • 2 limes
  • 1/2 cup sour cream
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 slices cooked turkey bacon
  • 1/2 cup shredded sharp cheddar cheese
  • 4 large eggs

Preparation

  1. Preheat oven to 375° F. Cut bell pepper into thin strips. Dice red onion. Chop tomatoes and cilantro. Cut bacon into small pieces.
  2. To make pico de gallo, combine chopped tomato, onion and cilantro in a small bowl. Squeeze juice from one lime on top and stir.
  3. To make crema, place sour cream in a bowl and add juice of one lime. Whisk together and refrigerate until ready to serve.
  4. Spray a baking sheet with cooking spray.
  5. Place tortilla chips in one layer on baking sheet. Top chips with dried seasonings, bell pepper and shredded cheese.
  6. Bake in oven for 12 minutes.
  7. While chips are baking, heat a non-stick pan over high heat. Crack eggs into a bowl, whisk and scramble in pan; set aside.
  8. Remove chips from the oven and top with scrambled egg, chopped bacon, pico de gallo, drizzle of crema and additional sprinkle of cilantro. Enjoy!

Helpful hints

  • Elyse chooses Garden of Eatin’® unsalted corn chips.
  • This nachos recipe is perfect for a breakfast brunch.
  • For more heat, substitute Monterey jack pepper cheese for cheddar cheese.

Nutrients per serving

Calories 260

Protein 10 g

Carbohydrates 19 g

Fat 16 g

Cholesterol 150 mg

Sodium 195 mg

Potassium 260 mg

Phosphorus 193 mg

Calcium 159 mg

Fiber 2.3 g

Renal and renal diabetic food choices

  • 1 meat
  • 1 starch
  • 1/2 vegetable, medium potassium
  • 1 fat

Carbohydrate choices

1

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