Description
Low-Point Chicken Nachos (Only 3 WW Points!)
Crispy, cheesy, flavorful nachos that actually feel indulgent—but are just 3 PersonalPoints. Perfect for a snack, game day, or even a full meal.
Ingredients
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2 high-fiber, low-point tortillas (1 WW point each) – e.g., Xtreme Wellness or similar
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Cooking spray & pinch of salt
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1 cup shredded salsa chicken (0 WW points) – leftover or prepped in slow cooker
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5 tbsp light queso (1 WW point total) – Trader Joe’s or any low-fat/light cheese dip
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3 tbsp fat-free sour cream (0 WW points) – or plain non-fat Greek yogurt
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Optional toppings: diced tomatoes, onions, jalapeños, cilantro, squeeze of lime
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Slice each tortilla into 8 triangles (like pizza slices).
2. Make Crispy Chips
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Lay tortilla triangles in a single layer on a baking sheet.
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Lightly mist with cooking spray and sprinkle with salt.
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Bake 12–15 minutes, turning halfway if needed, until golden and crispy.
3. Warm Toppings
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While chips bake, warm your salsa chicken (60 sec in microwave) and queso (30 sec in microwave).
4. Assemble Nachos
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Spread the warm chicken evenly over chips.
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Drizzle/dollop the queso over the chicken and chips.
5. Melt & Finish
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Return the loaded nachos to the oven for 2–3 minutes to meld the cheese and chicken.
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Remove and add sour cream and optional fresh toppings (jalapeños, tomatoes, lime juice, cilantro).
Serving Suggestions
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Serve on the baking sheet for a casual, “dig-in” feel or a small platter for a prettier presentation.
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Pair with a zesty salad or sparkling water, light beer, or unsweetened iced tea.
Notes
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Air fryer option: 380°F for 5–6 minutes, shaking halfway for extra crunch.
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Don’t over-spray the chips—light mist only.
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Prep components ahead: chips at room temp, chicken/queso in fridge; assemble and melt when ready.