Sun-Dried Tomato and Pesto Nachos |
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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Preheat oven to 400 degrees.
2. Arrange chips on a baking sheet or in a deep dish pie plate.
3. Top each chip with a little tomato and cheese.
4. Bake in the oven for approximately 5 minutes.
5. After you remove the chips from the oven, top each with a small amount of pesto.
6. Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
7. Serve hot.
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