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.


Mediterranean Nachos

by 5  people


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Servings: 6 servings
Prep Time: 10 mins
Total Time: 10 mins

 
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Ingredients
  • 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)
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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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