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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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.

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  • 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.

  • Spread tortilla chips into the prepared pan; top with Mexican cheese-tomato mixture. Sprinkle sharp Cheddar cheese on top.

  • 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

538 calories; protein 12.6g 25% DV; carbohydrates 29g 9% DV; fat 43.3g 67% DV; cholesterol 45.7mg 15% DV; sodium 665.6mg 27% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2013
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 wasn't paying attention and added all of the olives into the mix so I just topped the finished nachos w/ the tomatoes and some green onions. This had really nice flaovr and we liked the kick from the jalapenos. I will def be making this one again YUM! Thanks for sharing.:) Read More