Healthy Nachos with Charred Jalapeño Yogurt Recipe

We’d never say no to nachos for dinner—there’s nothing like the combination of melted cheese, tangy sour cream, and crunchy corn chips.

By: Anna Decker / 08/16/2016

Healthy Nachos
with Charred Jalapeño Yogurt

We wanted to recreate some of those flavors and textures in a healthier version featuring oven baked tortillas, fresh corn and herbs, and a creamy yogurt sauce to bind it all together. Just promise you’ll still get in there with your hands. Cook, relax, and enjoy!

What You'll Need: 1 medium red onion 2 limes 2 ears corn 1 green jalapeño 6 white corn tortillas ½ oz fresh cilantro ½ oz fresh mint 1 can black beans 2% Greek yogurt coarse salt olive oil freshly ground black pepper

Equipment: zester rimmed baking sheet strainer

Recipe Steps: 1. Macerate Onion: Preheat broiler with rack in highest position. Halve, peel, and thinly slice onion. Zest 2 limes over a large bowl. Juice 1½ limes into bowl with zest. Add onions, season with ¼ teaspoon salt, and toss to combine. Set aside to macerate.

  1. Broil Corn and Jalapeño: Shuck corn if necessary. Place corn and jalapeño on a rimmed baking sheet and broil, turning halfway through, until charred, 5–10 minutes (watch closely as broilers vary in intensity). Transfer jalapeño to a small bowl and tightly cover with plastic wrap. Transfer corn to a cutting board.

  2. Bake Tortillas: Switch oven to 450ºF. Place tortillas on the rimmed baking sheet and brush both sides with 1 tablespoon oil. Bake (without flipping) until tortillas are dark golden brown, 5–10 minutes (watch closely as tortillas can toast quickly depending on your oven).

  3. Finish Salad: Meanwhile, pick cilantro and mint leaves from stems, reserve a few sprigs for garnish, and roughly chop the rest. When corn is cool enough to handle, cut kernels from cob. Drain and rinse black beans. Add corn, beans, chopped herbs, and 2 tablespoons oil to bowl with onions; season with salt and pepper.

  4. Make Jalapeño Yogurt: Juice remaining ½ lime into a bowl. Peel away charred outer skin of jalapeño, discard skin and stem, and remove seeds for less heat. Finely chop jalapeño and add as much as you’d like to bowl, depending on your heat preference. Stir in yogurt and 3 tablespoons water; season with ¼ teaspoon salt and pepper.

  5. Assemble and Serve: Break up tortillas into large chips and place on a platter or 2 plates. Top with corn and black bean salad. Dollop with jalapeño yogurt and garnish with reserved herbs. Enjoy!

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