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2½ cups (625 ml) shredded Cheddar and/or Monterey Jack, divided
¾ cup (175 ml) refried beans [about ½ of a 15.5-ounce
(458 ml) can]
2
small to medium tomatoes, seeded and chopped
1
jalapeño, halved, seeded and thinly sliced
4
scallions, thinly sliced
1
can [4.5 ounces (133 ml)] chopped green chiles
1
cup sliced black olives (These can be purchased pre-sliced.
Be sure to drain them first.)
salsa, guacamole and sour cream for serving
lime wedges, for serving
1. Line the baking pan with aluminum foil. Evenly distribute half of the
chips in the prepared pan. Cover with about ½ cup (125 ml) of the
cheese, then the remaining chips. Top with the remaining ingredients,
as evenly as possible, finishing with the remaining cheese.
2. Adjust the rack to position 2. Preheat the oven by selecting Dual
Cook, first set to Bake at 350°F (180°C) for 5 minutes, then set to Broil
at 500°F (260°C) for 5 minutes.
3. When the oven beeps to signal that it is preheated, put the nachos in.
Keep an eye on the nachos while they are cooking – some cheeses
melt and brown more quickly than others.
4. Serve immediately with salsa, sour cream, guacamole and lime
wedges.
Nutritional information per serving (based on 10 servings):
Calories 246 (54% from fat) • carb. 18g • pro. 10g • fat 15g • sat. fat 7g
• chol. 30g • sod. 431mg • calc. 253mg • fiber 2g
Harvest Stuffed Squash
A colourful side dish, acorn squash will dress up any dinner plate.
The quinoa is packed with protein so this can also be served
as a main course with a side salad or soup.
Makes 6 servings
3
acorn squashes [about 1½ pounds (750 g) each], halved
lengthwise and seeded (trim bottoms if necessary so they
can sit flat)
1
tablespoon (15 ml) olive oil
¾
teaspoon (3.75 ml) kosher salt
¾
teaspoon (3.75 ml) freshly ground black pepper
Filling:
2
cups (500 ml) cooked quinoa (any variety)
½
cup (125 ml) shelled edamame, cooked or frozen and thawed
½
cup (125 ml) corn kernels, fresh or frozen and thawed
⁄
1
cup (75 ml) crumbled feta, divided
3
¼
cup (60 ml) dried cranberries
2
scallions, thinly sliced
2
tablespoons (30 ml) thinly sliced fresh basil
1
teaspoon (5 ml) thinly sliced fresh mint
1
teaspoon (5 ml) fresh lemon juice
¾
teaspoon (3.75 ml) kosher salt
1
2 pinches freshly ground black pepper
to
1
tablespoon (15 ml) olive oil
1. Adjust the rack to position 1. Line the baking pan with foil and arrange
the squash halves on it, cut side up. Brush the inside of each squash
with the oil and sprinkle each with equal amounts of the salt and
pepper and put into the oven. Select Bake at 350°F (180°C) for
35 minutes. Press Speed Convection, then Start to begin baking. The
flesh of the squash should be just fork-tender; add more time for
larger squash.
2. While squash is baking, prepare the filling. Put all of the filling
ingredients into a large mixing bowl, reserving 2 tablespoons (30 ml) of
the feta. Toss to combine and keep at room temperature until squash
are cooked.
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