- cooking spray
- 1 (12 ounce) bag shredded Mexican 3-cheese blend
- 2 cups mayonnaise (such as Trader Joe's® Real Mayonnaise)
- 2 pounds cherry tomatoes, chopped, divided
- 1 (8 ounce) jar sun-dried tomatoes, thinly sliced
- 1 (6 ounce) can sliced black olives, divided
- 2 bunches green onions, chopped
- 3 jalapeno peppers, diced
- 1 teaspoon garlic powder
- 1 (16 ounce) package round yellow corn tortilla chips
- 1 (8 ounce) package shredded sharp Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- 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.
04/25/2018
recipepes.com
Sundried Cherry Tomato Nachos, recipe
PT15M
PT1H
5
455 calories
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