Mediterranean Nachos
Add Greek flavor to nachos with feta cheese, sun-dried tomatoes and olives in a tasty, 10-minute appetizer.
Ingredients
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2 tablespoons finely chopped kalamata olives
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2 tablespoons finely chopped sun-dried tomatoes in oil (from 7-ounce jar)
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2 teaspoons oil from jar of sun-dried tomatoes
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1 small plum (Roma) tomato, finely chopped, drained
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1 medium green onion, thinly sliced (1 tablespoon)
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4 ounces restaurant-style corn tortilla chips (about 30 chips)
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1 package crumbled feta cheese, finely crumbled (4 ounces)
Directions
1.
In small bowl, mix olives, sun-dried tomatoes, oil, plum tomato and onion; set aside.
2.
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.
3.
Spoon tomato mixture evenly over chips and cheese.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 170 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 360mg; Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 2g); Protein 4g. Daily Values: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 6%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Chicken Nachos
Turn nachos into a main-dish recipe by adding chicken and black beans to the mix of toppings. It also makes a hearty appetizer.
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