Nachos

From my "Heart Healthy Cookbook" of delicious healthy recipes from Edina, MN in 1995.

• Ready In: 35 mins
• Serves: 5
• Yields: 40 nachos

Ingredients

• 5 (8 inch)  flour tortillas or 5 (8 inch)  corn tortillas
• 2  medium tomatoes, peeled, seeded, and chopped
• 1 (4 ounce) can  diced green chili peppers, drained
• 1⁄2 teaspoon chili powder
• 3 -5  dashes Tabasco sauce
• 1  cup  shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 375 degrees.
2. On a bread board, stack all the tortillas together.
3. Slice the whole stack into eighths to make a total of 40 wedges.
4. Spread evenly in a single layer on 2 medium baking sheets.
5. Bake for 10-15 minutes or until wedges are dry and crisp.
6. Meanwhile, in a small bowl, combine tomatoes, chili peppers, chili powder, and Tabasco sauce.
7. Spoon tomato mixture over toasted wedges; top each wedge with cheese.
8. Preheat broiler to 400 degrees.
9. Broil one baking sheet at a time, 4 to 5 inches from heat, for approximately 1 1/2 minutes or until cheese is melted.
10. Place on a platter and serve immediately.