iWish for iRish Nachos!
Serving Size: 1/2 of recipe
Calories: 159
Fat: 4.5g
Sodium: 637mg
Carbs: 23.5g
Fiber: 5g
Sugars: 12g
Protein: 9g
PointsPlus® value 4*
Turnips make an excellent potato swap, especially when they're sliced thin, topped with cheese, and baked 'til crispy! Give our spin on the decadent appetizer a chew...
Ingredients:
12 oz. turnip (about 1 medium turnip)
1/8 tsp. salt
1/2 cup diced bell pepper
1/2 cup diced onion
1/4 tsp. garlic powder
Dash black pepper
1/3 cup shredded reduced-fat Mexican-blend cheese
1/4 cup fat-free sour cream
1/4 cup salsa
Optional topping: jarred jalapeño slices, drained
Directions:
Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.
Cut turnip into half-moon slices about 1/4-inch thick. Lay slices on the baking sheet, and sprinkle with salt.
Bake for 12 minutes.
Flip slices, and bake until tender on the inside and slightly crispy on the outside, about 12 more minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion, and sprinkle with garlic powder and black pepper. Cook and stir until softened and lightly browned, about 6 minutes.
Closely arrange turnip slices in the center of the baking sheet. Evenly top with cooked pepper and onion, and sprinkle with cheese.
Bake until cheese has melted, 1 - 2 minutes.
Top with sour cream and salsa, and dig in!
MAKES 2 SERVINGS