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Sundried Cherry Tomato Nachos


"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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50 m servings 538 cals
Original recipe yields 16 servings

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  • Prep

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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.


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

Nutrition Facts

Per Serving: 538 calories; 43.3 g fat; 29 g carbohydrates; 12.6 g protein; 46 mg cholesterol; 666 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...