Sundried Cherry Tomato Nachos Recipe

Sundried Cherry Tomato Nachos Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray.
  2. 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.
  3. Spread tortilla chips into the prepared pan; top with Mexican cheese-tomato mixture. Sprinkle sharp Cheddar cheese on top.
  4. Bake in the preheated oven until bubbling and browned, about 30 minutes. Sprinkle nachos with remaining cherry tomatoes and olives.
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