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ShareMini Nacho Cups
Baked tortilla chips and reduced-fat cheddar cheese help keep these Tex-Mex morsels diabetic-friendly.
MAKES: 1 servings
CARB GRAMS PER SERVING:
15
Nutrition Facts Per Serving:
- Servings Per Recipe: 1
- Calories: 132
- Protein(gm): 5
- Carbohydrate(gm): 15
- Fat, total(gm): 6
- Cholesterol(mg): 5
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 4
- Sugar, total(gm): 1
- Vitamin A(IU): 680
- Vitamin C(mg): 9
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 0
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 36
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 229
- Potassium(mg): 348
- Calcium(DV %): 81
- Iron(DV %): 1
- Starch(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 8 baked scoop-shape tortilla chips
- 2 tablespoons refrigerated avocado dip (guacamole)
- 1/4 cup chopped cherry tomatoes
- 1 tablespoon finely shredded reduced-fat cheddar cheese
- 1 tablespoon thinly sliced green onion
1. Place tortilla chips on a plate. Spoon avocado dip onto chips. In a small bowl, toss together cherry tomatoes, cheddar cheese, and green onion. Sprinkle mixture over chips.
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