I’ll be the first to admit that mother doesn’t always know best. I grew up in a time and place where “comfort” and “food” walked hand-in-hand. My grandmomma flavored her biscuits with bacon grease and seasoned her vegetables with fatback. It’s how we did it. It’s how I still like it. But my boys grew up in a different era. There’s so much more information out there now, tellin’ us how to live healthier lives by eating better and exercising. For the longest time, “eating good” and “eating healthy” seemed like two separate things. But when my son Bobby got on the health and fitness bandwagon, he taught this ol’ dog some new tricks. He figured out ways to lighten up some of my most decadent recipes, which we’ve been featuring in the Bobby Lightens It Up series here on the website. I promise, y’all, his recipes are delicious and every bit as comforting. But my eldest, Jamie, was harder to convince. Bless his heart—he’d rather cut down a tree than cut a single calorie from one of his momma’s best dishes.
Of course, kids change everything. Even the things we don’t feel much like changing. Jamie is hard set on being a good example to his son, Jack, and with another one on the way, I think he’s really determined to follow Bobby’s lead and change the way he eats. The nice thing about Bobby’s approach to cooking is how doable it is—he doesn’t give up the good stuff, he just finds ways to cut the fat without cutting the taste. Once Jamie figured that out, he began tinkering with some recipes of his own. Today, I’m proud to announce that my boys are teaming up to launch their new series, The Deen Brothers Take it Lighter. Each month on the website they’ll feature new, lighter versions of familiar recipes. Try ‘em out and let me know what y’all think. If they’re even half as wonderful as my boys, I’m certain you’ll be coming back for more.
The Deen Bros. Lighter Macho Nachos
128 Fewer Calories
9g Less Fat
6 (6-inch) fat-free flour tortillas
1/2 cup fat-free refried beans
1 small onion, chopped
1/2 cup reduced-fat shredded Monterey Jack cheese
1 jalapeno sliced
1 (15-ounce) can vegetarian chili with beans
3/4 cup fat-free sour cream
1 tomato, diced
1/4 cup chopped scallions
Preheat the broiler. Stack the tortillas and cut into quarters. Arrange the tortilla pieces in one layer on the broiler rack; spray the tortillas lightly with nonstick spray. Broil 6 inches from the heat, turning frequently, until crisp and golden, 3 - 4 minutes.
Preheat the oven to 425°F. Transfer half the tortilla chips to a 9 x 13-inch baking pan. Spread 1 teaspoon of the refried beans on each chip. Sprinkle with half the onion, half the cheese, and half the jalapeno. Spoon half the chili over top. Repeat layering with the remaining chips, beans, onion, jalapeno, and chili. Sprinkle the remaining cheese over top.
Bake, uncovered, until the filling is hot and the cheese is melted, 12 – 15 minutes. Top nachos with sour cream, tomato, and scallions. Serve at once.
Prep Time: 10 min
Cook Time: 20 min
Yield: 8 servings
Per Serving: 157 Cal (39% from Fat, 26% from Protein, 36% from Carb); 11 g Protein; 7 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 15 g Carb; 6 g Fiber; 2 g Sugar; 98 mg Calcium; 2 mg Iron; 604 mg Sodium; 12 mg Cholesterol
Original recipe courtesy Paula Deen: Macho Nachos
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen