Thursday, March 17, 2011

Reduced Guilt Irish Nacho Cups

With St. Patty's Day upon us, I fear for my diet. I have been so good. I have cut out greasy food, I've been hitting the gym, and I've cut out drinking beer almost completely. Not that I go very often but I don't think I've been to a bar in a couple months now saving me even more temptation. But with St. Patty's Day evening approaching the call of the Irish is heard loud and clear in this house.

To go out or not to go out for St. Patty's Day festivities, that is the question.

Not only will I be surrounded by beer (and loud college students...blah) but I will be tempted to consume massive amounts of bar food! 
And what would be more perfect on St. Patty's Day then IRISH NACHOS!?

Oh potato, cheese, jalapeno, sour cream, salsa-y, meltyness!

But no! I mustn't! I must be strong. And so should you!

So here is my version of Irish Nachos, muffinized.
(Please note, the pictures don't show the salsa and its hard to see the jalapenos cause they are chopped fine.)

Reduced Guilt Irish Nacho Cups
Recipe by ME!

Ingredients:
Vegetable spray
2 large russet potatoes, thinly sliced
1/2 cup grated Lite Sharp Celtic cheddar
1 or 2 jalapeno(s), finely chopped
Salt and freshly ground black pepper
Fat Free sour cream
 
Directions:

Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and jalapenos into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of lite sour cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

Serve with a side of pico de gallo. Eat them all, they are guilt free! hehe Okay maybe just 4 or 5.

2 comments:

  1. Ok Amy for some reason I swear I already commented on this so maybe you'll get 2 comments from me sometime today... but anyway, these look great and I hope they were delicious!!

    ReplyDelete
  2. Yummy! Also, I'm loving your pictures! :)

    ReplyDelete

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