Waist Watchers' Cheese-and-Chilies Nacho Pie

This recipe comes from the October 1990 Redbook magazine. Well, I do tend to hang on to things. And the headline is correct. I expected That first word to be weight, just like you probably did. Well, it doesn’t matter where the recipe comes from. Good and low-calorie make it wonderful!

Waist Watchers’ Cheese-and-Chilies Nacho Pie

1 large fresh, ripe tomato, diced (about 1 cup)
4 large scallions, thinly sliced (about 1 cup)
1 4-oz. can mild green chilies, chopped and well drained
½ cup coarsely grated low-fat Cheddar cheese (about 2 oz.)
½ cup coarsely grated low-far Monterey Jack cheese (about 2 oz.)
6 large corn tortillas
½ cup bottled mild chunky salsa, optional

Preheat oven to 400 degrees.

In a medium-size bowl, combine tomato, scallions, green chilies and grated cheeses.

Place two tortillas in a shallow 9-inch casserole or pie plate to overlap; spoon one-third tomato mixture over tortillas. Repeat procedure with remaining tortillas and tomato mixture.

Cover with foil. Bake 15 minutes. Remove foil. Bake 5 minutes longer until cheese is melted and pie is heated through.

Cut into wedges to serve, accompanied by salsa, if desired.

Makes 4 servings.

Each serving without salsa has 210 calories,