Is it just me, or does the word “nachos” strike a comfort food chord for you too? There’s something about the combo of crunchy, cheesy, salty, and juicy that tastes so darn good! The non-comforting part about nachos is their tendency to be a bit higher in the calorie and fat counts. Well, I recently came up with a lighter, healthier version of nachos when I needed a quick snack for my kiddos.
These nachos were one of those happy accidents, where I grabbed a few things from the refrigerator and threw them together and it worked out better than anticipated. It worked out so well, in fact, that I decided it was the perfect snack to share with you as my OnDiva post this moth for Discover Endive!
Instead of chips, I substituted crispy endive leaves, topping them with a bit of sliced ham, quartered plum tomatoes, and shredded aged cheddar cheese. They spent a couple of minutes in the oven under the broiler and then they were ready to eat. They made great finger food and disappeared almost before I was able to take a couple of pictures.
The bit of heat helped subdue the bitterness of the endive, and the nutty creaminess of the cheese, with the acidity of the tomatoes, and umami of the ham helped take care of the rest. It was a good thing the nachos only took me five minutes to make, because they were gone in less than three.
Hurray for kids eating their veggies!!
Ham & Cheese Endive Nachos
Makes 2 servings
1 head endive, separated into leaves
2 ounces thinly sliced smoked ham
1/2 cup quartered plum tomatoes
1 ounce aged cheddar cheese, shredded
1. Preheat the broiler (set on low heat for about 10 minutes).
2. Fan endive leaves out on a baking sheet. Place a small piece of ham inside each leaf. Fill each leaf with about 1 tablespoon of tomatoes, then sprinkle with shredded cheese.
3. Place under the broiler until the cheese has melted and the edges of the leaves are curling slightly, about 3 minutes. Remove from the oven and let cool for a couple of minutes before serving.