Sundried Cherry Tomato Nachos Recipes

MEDITERRANEAN NACHOS

Mediterranean Nachos image

Add Greek flavor to nachos with feta cheese, sun-dried tomatoes and olives in a tasty, 10-minute appetizer.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons finely chopped kalamata olives
2 tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar)
2 teaspoons oil from jar of sun-dried tomatoes
1 small plum (Roma) tomato, finely chopped, drained
1 medium green onion, thinly sliced (1 tablespoon)
4 oz restaurant-style corn tortilla chips (about 30 chips)
1 package (4 oz) crumbled feta cheese, finely crumbled

Steps:

In small bowl, mix olives, sun-dried tomatoes, oil, plum tomato and onion; set aside.
On large microwavable plate, arrange tortilla chips in single layer. Top evenly with cheese. Microwave uncovered on High 1 minute. Rotate plate 1/2 turn; microwave 30 to 60 seconds longer or until cheese is melted and bubbly.
Spoon tomato mixture evenly over chips and cheese.

Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

SUN-DRIED TOMATO AND PESTO NACHOS

Sun-Dried Tomato and Pesto Nachos image

This is a great way to use your first batch of basil! You will need to prepare your pesto before making this dish. These make a wonderful afternoon snack to sit around the patio table and munch on. I recommend using fontina instead of mozzarella because of its ability to stand up to the flavours of the other toppings.

Provided by Wasyetz

Categories Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (7 ounce) bag tortilla chips
4 ounces fontina or 4 ounces mozzarella cheese, shredded
4 tablespoons sun-dried tomatoes, chopped
1/2 cup basil pesto

Steps:

Preheat oven to 400 degrees.
Arrange chips on a baking sheet or in a deep dish pie plate.
Top each chip with a little tomato and cheese.
Bake in the oven for approximately 5 minutes.
After you remove the chips from the oven, top each with a small amount of pesto.
Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
Serve hot.

Nutrition Facts : Calories 386.3, Fat 21, SaturatedFat 6.8, Cholesterol 33.1, Sodium 511.4, Carbohydrate 40.4, Fiber 6.7, Sugar 2.3, Protein 13

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