Charlene's Recipe

Super nachos

Category: For good health

Makes 16 nachos
Ready in 27 minutes

4 (6 inch) corn tortillas
1 1/2 tsp vegetable oil
1/2 cup low sodium tomato sauce
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp chili powder
pinch each of ground cinnamon and cloves
2 small jalapeno peppers, seeded and chopped fine
1/2 cup shredded part skim mozzarella cheese (about 2 oz)
3 Tbsp grated Parmesan cheese
2 Tbsp minced parsley

Preheat oven to 400 F. Brush both sides of the tortilla with the vegetable oil, then quarter each tortilla, transfer to an ungreased baking sheet and bake, uncovered, for 10-12 minutes or until crisp.
Meanwhile, in a small heavy saucepan, combine the tomato sauce, garlic, cumin, chili powder, cinnamon and cloves; cover and bring to a boil over moderately high heat--about 1 minute. Reduce the heat so that the mixture bubbles gently, and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly.
Top the tortillas with the tomato sauce and jalapeno peppers, then with the mozzarella cheese and Parmesan cheese. Bake, uncovered, for 3 minutes or until the cheeses have melted. Sprinkle with the parsley.