Name: Sundried Cherry Tomato Nachos recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

537.7 calories carbohydrate: 29 g cholesterol: 45.7 mg fat: 43.3 g fiber: 4.1 g protein: 12.6 g saturatedFat: 12.3 g servingSize: - sodium: 665.6 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

16 servings

Recipe Note

Healthy vegetarian nacho mixture loaded with green onions, black olives, cherry tomatoes, and jalapeno peppers. You don't miss the meat!

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