Healthy Loaded Nachos

Serves: 8 

8 oz. Flour Tortillas (Quartered)
1/2 C. Water
1 T. Canola Oil
1 Lime (Juiced)
1 Lemon (Juiced)
Salt and Pepper
1T. Olive Oil
1 clove Garlic (Minced)
4 Chicken Breast (Diced)
1 t. Chili Powder
1 C. Canned Black Beans (Rinsed Well)
2 oz Green Chilies (Drained)
1 C. Shredded Cheese
2 Tomatoes (Diced)
1 C. Salsa
1/2 C. Green Onion (Fine sliced)
1/4 C. Cilantro (Chopped)
1/4 C. Sour Cream

Chips
1) Preheat oven to 350. Line two baking sheets with parchment paper.
2) In a Lg. bowl mix together Water, Lemon Juice, Lime Juice, and Canola Oil.  Working quickly, dip each Tortilla in the lemon/lime solution.
3) Spread Chips into single layer on baking sheets. Season Salt and Pepper. Bake until chips are crisp and golden, about 12-16 min.

Toppings
1) In a saute pan, heat Olive Oil until warm. Add Garlic and cook for 2-3 min or until fragrant.
2) Add Chicken and Chili Powder, cook until no longer pink, about 8 min. Add Black Beans and stir till warm. Remove from heat.

Serve
1) On a platter spread out half the Chips. Top with half of the Chicken mixture and sprinkle with half the Chillies and Cheese.
2) Top with Remaining Chips and another layer of the Chicken, Chilies, and Cheese. Bake until the cheese is melted, 5-10 min.
3) Sprinkle the Nachos with the Green Onion, Tomatoes, and Cilantro. Serve with Salsa and Sour Cream.

Carbohydrate: 37g
Fat: 21g
Fiber: 5g
Protein: 24g