Vegetable Nachos
12 ingredients
10 steps
Ingredients
- 1 cup diced tomatoes
- 1/4 cup diced green pepper
- 2 tablespoons chopped ripe olives
- 2 tablespoons chopped green chilies
- 2 teaspoons white vinegar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon fresh ground pepper
- corn tortilla chips
- 1/4 cup shredded low-fat sharp cheddar cheese (1 ounce)
- Corn Tortilla Chips
- 9 6-inch corn tortillas
- cold water
Directions
-
1Combine first 8 ingredients.
-
2Spoon 2 tsp.
-
3vegetable mixture on each tortilla chip; divide cheese evenly among chips.
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4Broil 6 inches from heat 1 minute or until cheese melts.
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5Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter.
-
6Dip tortillas in water; drain on paper towels.
-
7Place rounds in a single layer on an ungreased baking sheet.
-
8Bake at 350* for 10 minutes or until chips are crisp and begin to brown.
-
9Remove from oven, and let cool.
-
10Yield: 26 nacho chips.
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