Sundried Cherry Tomato Nachos

Sundried Cherry Tomato Nachos

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

50 m servings 538 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • I used all organic ingredients. Be very weary of adding salt; the cheese, mayo, and sun-dried tomatoes contain enough salt.

Reviews

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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...

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