Add Greek flavor to nachos with feta cheese, sun-dried tomatoes and olives in a tasty, 10-minute appetizer.
tablespoons finely chopped kalamata olives
tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar)
teaspoons oil from jar of sun-dried tomatoes
small plum (Roma) tomato, finely chopped, drained
medium green onion, thinly sliced (1 tablespoon)
oz restaurant-style corn tortilla chips (about 30 chips)
package (4 oz) crumbled feta cheese, finely crumbled
In small bowl, mix olives, sun-dried tomatoes, oil, plum tomato and onion; set aside.
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.
Spoon tomato mixture evenly over chips and cheese.
For an extra flavor boost, look for sun-dried tomatoes in oil with herbs.
Choose the unbroken chips from the bag for this appetizer. The broken chips are fine for dipping in salsa or for crumbling onto salads.
Feta cheese is available plain or flavored. You could use cheese with garlic, basil, sun-dried tomato or herbs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.