Sundried Cherry Tomato Nachos
Place the broccoli florets in a colander place the pasta and broccoli back into the large pot.
Recipe Summary Sundried Cherry Tomato Nachos
Healthy vegetarian nacho mixture loaded with green onions, black olives, cherry tomatoes, and jalapeno peppers. You don't miss the meat!Ingredients | Basil Pesto Chicken Pasta With Sundried Tomatoes And Broccolicooking spray1 (12 ounce) bag shredded Mexican 3-cheese blend2 cups mayonnaise (such as Trader Joe's® Real Mayonnaise)2 pounds cherry tomatoes, chopped, divided1 (8 ounce) jar sun-dried tomatoes, thinly sliced1 (6 ounce) can sliced black olives, divided2 bunches green onions, chopped3 jalapeno peppers, diced1 teaspoon garlic powder1 (16 ounce) package round yellow corn tortilla chips1 (8 ounce) package shredded sharp Cheddar cheeseDirectionsPreheat 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.I used all organic ingredients. Be very weary of adding salt; the cheese, mayo, and sun-dried tomatoes contain enough salt.Info | Basil Pesto Chicken Pasta With Sundried Tomatoes And Broccoliprep: 20 mins cook: 30 mins total: 50 mins Servings: 16 Yield: 16 servings
TAG : Sundried Cherry Tomato NachosAppetizers and Snacks, Cheese, Nachos Recipes,
