Mediterranean Nachos

 

2

tablespoons finely chopped kalamata olives

2

tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar)

2

teaspoons oil from jar of sun-dried tomatoes

1

small plum (Roma) tomato, finely chopped, drained

1

medium green onion, thinly sliced (1 tablespoon)

4

oz restaurant-style corn tortilla chips (about 30 chips)

1

package (4 oz) crumbled feta cheese, finely crumbled

• 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.