Sundried Cherry Tomato Nachos Recipes

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

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

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