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Sundried Cherry Tomato Nachos

Sundried Cherry Tomato Nachos

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
awakenedone

awakenedone

Healthy vegetarian nacho mixture loaded with green onions, black olives, cherry tomatoes, and jalapeno peppers. You don't miss the meat!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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.
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Reviews

Christina
0

Christina

8/17/2013

These were really, REALLY yummy and a great change from the traditional nachos! I only had an 8oz. bag of Mexican cheese, so I just reduced the mayo to maybe 1-1/2 cups (didn't measure). Also, I wasn't paying attention and added all of the olives into the mix, so I just topped the finished nachos w/ the tomatoes and some green onions. This had really nice flaovr, and we liked the kick from the jalapenos. I will def be making this one again~YUM! Thanks for sharing. :)

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