Sun-Dried Tomato and Pesto Nachos
"This is a great way to use your first batch of basil! You will need to prepare your pesto before making this dish. These make a wonderful afternoon snack to sit around the patio table and munch on. I recommend using fontina instead of mozzarella because of its ability to stand up to the flavours of the other toppings."
photo by Brittani G.
- Ready In:
- 13mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 198.44 g bag tortilla chips
- 113.39 g fontina or 113.39 g mozzarella cheese, shredded
- 59.16 ml sun-dried tomatoes, chopped
- 118.29 ml basil pesto
directions
- Preheat oven to 400 degrees.
- Arrange chips on a baking sheet or in a deep dish pie plate.
- Top each chip with a little tomato and cheese.
- Bake in the oven for approximately 5 minutes.
- After you remove the chips from the oven, top each with a small amount of pesto.
- Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
- Serve hot.
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RECIPE SUBMITTED BY
I am a transplant to the Deep South from the Great State of Iowa. I am a housewife who loves to go cook, backpack, and garden. There are three gardens at my house and I enjoy tending to them all. There is something spectacular about growing your own food. My favorite cookbook would have to be "The Joy of Cooking." Whenever I need to know the basics of a recipe or skill I check there. Other than that I love to read recipes wherever I can find them and have a very creative mind. I have a degree in English and spend large amounts of my time reading and writing, yet...I love to cook. :)
