Sundried Cherry Tomato Nachos |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
Healthy vegetarian nacho mixture loaded with green onions, black olives, cherry tomatoes, and jalapeno peppers. You don't miss the meat! Ingredients:
cooking spray |
1 (12 ounce) bag shredded mexican 3-cheese blend |
2 cups mayonnaise (such as trader joe's® real mayonnaise) |
2 pounds cherry tomatoes, chopped, divided |
1 (8 ounce) jar sun-dried tomatoes, thinly sliced |
1 (6 ounce) can sliced black olives, divided |
2 bunches green onions, chopped |
3 jalapeno peppers, diced |
1 teaspoon garlic powder |
1 (16 ounce) package round yellow corn tortilla chips |
1 (8 ounce) package shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. Mix Mexican 3-cheese blend, mayonnaise, 1/4 the cherry tomatoes, sun-dried tomatoes, half the black olives, green onions, jalapeno peppers, and garlic powder together in a bowl.
3. Spread tortilla chips into the prepared pan; top with Mexican cheese-tomato mixture. Sprinkle sharp Cheddar cheese on top.
4. Bake in the preheated oven until bubbling and browned, about 30 minutes. Sprinkle nachos with remaining cherry tomatoes and olives.
|
|