• 6servings
  • 10minutes
  • 170calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons finely chopped kalamata olives

  2. 2 tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar)

  3. 2 teaspoons oil from jar of sun-dried tomatoes

  4. 1 small plum (Roma) tomato, finely chopped, drained

  5. 1 medium green onion, thinly sliced (1 tablespoon)

  6. 4 oz restaurant-style corn tortilla chips (about 30 chips)

  7. 1 package (4 oz) crumbled feta cheese, finely crumbled

Instructions Jump to Ingredients ↑

  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. Top evenly with cheese. Microwave uncovered on High 1 minute. Rotate plate 1/2 turn; microwave 30 to 60 seconds longer or until cheese is melted and bubbly.

  3. Spoon tomato mixture evenly over chips and cheese.


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