Pizza-Pied Nachos

The first time we made these crazy-amazing pizza-ed up snacks, we could NOT stop smiling. (Which is unfortunate, because you lose a lot of chew time that way.) Try this recipe immediately! My mouth is watering!


  • 3 sticks light string cheese 
  • Six 6-inch corn tortillas 
  • 2 dashes salt 
  • 1/2 cup chopped mushrooms 
  • 1/2 cup diced bell pepper 
  • 1/2 cup diced onion 
  • 1 cup jarred pizza sauce 
  • 1/2 tsp. garlic powder 
  • 2 tbsp. reduced-fat Parmesan-style grated topping 
  • 17 slices turkey pepperoni (like the kind by Hormel), chopped 
Preheat oven to 400 degrees. Spray a large baking sheet or ovenproof platter with nonstick spray and set aside.

Break each string cheese stick into thirds and place in a blender or food processor -- blend at high speed until shredded/grated. (Or tear into pieces and roughly chop.) Set aside.

To make the chips, stack tortillas and cut in half. Cut each stack of halves into 3 triangles, for a total of 36 pieces. Evenly lay tortilla triangles flat on the sheet or platter, and cover with a generous mist of nonstick spray. Sprinkle with a dash of salt. Flip triangles and sprinkle with another dash of salt. Bake in the oven for 5 minutes. Carefully flip triangles and bake until crispy, about 5 minutes longer. (Leave oven on.)

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add veggies and, stirring occasionally, cook until slightly softened, about 5 minutes. Reduce heat to low. Add pizza sauce and garlic powder. Mix well and continue to cook until hot. Evenly top chips with sauce. Sprinkle with Parm-style topping and shredded/grated cheese. Top with turkey pepperoni. Return to the oven until cheese has melted, about 5 minutes. Enjoy!  MAKES 4 SERVINGS

Nutritional Information: PER SERVING (1/4th of recipe, 9 loaded nachos): 213 calories, 5.5g fat, 744mg sodium, 28.5g carbs, 3.5g fiber, 4.5g sugars, 10.5g protein -- PointsPlus® value 5*

Source: Hungry Girl

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