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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (57g) Recipe makes 6 servings |
||
| Calories 156 | ||
| Calories from Fat 84 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 342mg | 14% | |
| Potassium 133mg | 3% | |
| Total Carbohydrate 14.7g | 4% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 1.5g | ||
| Protein 4.7g | 9% | |
Mediterranean Nachos
By: Lainey6605
May 30, 2008
This recipe is made in the microwave! For an extra flavor boost, look for sun-dried tomatoes in olive with herbs. Feta cheese is available plain or flavored. You can use cheese with garlic, basil, sun-dried tomato or herbs. Recipe is from Betty Crocker.
SERVES 6
Ingredients
- 2 tablespoons finely chopped kalamata olives
- 2 tablespoons finely chopped sun-dried tomatoes packed in oil (from 7 ounce jar)
- 2 teaspoons oil from jar sun-dried tomatoes
- 1 small plum tomato, finely chopped and drained
- 1 medium green onion, thinly sliced (1 T)
- 4 ounces restaurant-style corn tortilla chips (about 30 chips)
- 1 (4 ounce) package feta cheese, finely crumbled
Directions
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.3
Top evenly with cheese.4
Microwave uncovered on high for 1 minute.5
Rotate plate 1/2 turn, microwave 30-60 seconds longer or until cheese is melted and bubbly.6
Spoon tomato mixture evenly over chips and cheese.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Microwave
- Preparation > Number of Servings
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Vanja77
On Jun 18, 2008
I really liked this, but as the feta cheese doesn't melt i will use gouda next time. I used feta cheese from a jar with olive oil, and the sun-dried tomatoes too. Usually i would make my nachos in the oven, but this is so much faster! The kids loved it too. Made for ZWT4, for the Tastebud Tickling Travellers.
From: twissis
On Aug 11, 2008
Loved these easy-to-fix & tasty nachos, Lainey. I made a full recipe of them for 2 of us & not a bite was left. The sun-dried tomato & feta I used were both packed in oil w/herbs. The feta was orig cubed, but I cut them to a fine dice & most melted fine. I used a mix of red onion + chives as green onions are rarely available here. I esp liked the contrasting texture & flavor of using both sun-dried tomato & fresh tomato. Made for the Aug Aussie/NZ Swap & thx for sharing this recipe w/us. 
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