Sundried Cherry Tomato Nachos Recipes
SUN-DRIED TOMATO AND PESTO NACHOS
This is a great way to use your first batch of basil! You will need to prepare your pesto before making this dish. These make a wonderful afternoon snack to sit around the patio table and munch on. I recommend using fontina instead of mozzarella because of its ability to stand up to the flavours of the other toppings.
Provided by Wasyetz
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Arrange chips on a baking sheet or in a deep dish pie plate.
- Top each chip with a little tomato and cheese.
- Bake in the oven for approximately 5 minutes.
- After you remove the chips from the oven, top each with a small amount of pesto.
- Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
- Serve hot.
Nutrition Facts : Calories 386.3, Fat 21, SaturatedFat 6.8, Cholesterol 33.1, Sodium 511.4, Carbohydrate 40.4, Fiber 6.7, Sugar 2.3, Protein 13
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