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.

• Ready In: 13 mins
• Serves: 4

Ingredients

• 1 (7 ounce) bag tortilla chips
• 4  ounces fontina or 4  ounces mozzarella cheese, shredded
• 4  tablespoons sun-dried tomatoes, chopped
• 1⁄2 cup basil pesto

Directions

1. Preheat oven to 400 degrees.
2. Arrange chips on a baking sheet or in a deep dish pie plate.
3. Top each chip with a little tomato and cheese.
4. Bake in the oven for approximately 5 minutes.
5. After you remove the chips from the oven, top each with a small amount of pesto.
6. Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
7. Serve hot.