Mediterranean Nachos
Recipe from
Betty Crocker
Add Greek flavor to nachos with feta cheese, sun-dried tomatoes and olives in a tasty, 10-minute appetizer.
Servings:
6 servings
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
-
2 tablespoonsfinely chopped kalamata olivessee savings
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2 tablespoonsfinely chopped sun-dried tomatoes in oil (from 7-ounce jar)see savings
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2 teaspoonsoil from jar of sun-dried tomatoessee savings
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1 smallplum (Roma) tomato, finely chopped, drainedsee savings
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1 mediumgreen onion, thinly sliced (1 tablespoon)see savings
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4 ouncesrestaurant-style corn tortilla chips (about 30 chips)see savings
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1 packagecrumbled feta cheese, finely crumbled (4 ounces)see savings
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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
Per serving: 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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