Sun-Dried Tomato and Pesto Nachos Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	331.81 Kcal (1389 kJ)
Calories from fat	254.38 Kcal
		% Daily Value*
Total Fat	28.26g	43%
Cholesterol	32.89mg	11%
Sodium	493.36mg	21%
Potassium	148.65mg	3%
Total Carbs	7.21g	2%
Sugars	1.92g	8%
Dietary Fiber	0.76g	3%
Protein	12.18g	24%
Vitamin C	7.2mg	12%
Iron	0.4mg	2%
Calcium	206.2mg	21%

Amount Per 100 g
Calories	485.18 Kcal (2031 kJ)
Calories from fat	371.96 Kcal
		% Daily Value*
Total Fat	41.33g	43%
Cholesterol	48.09mg	11%
Sodium	721.39mg	21%
Potassium	217.35mg	3%
Total Carbs	10.54g	2%
Sugars	2.81g	8%
Dietary Fiber	1.11g	3%
Protein	17.82g	24%
Vitamin C	10.6mg	12%
Iron	0.5mg	2%
Calcium	301.5mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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