Nachos
Whole Wheat Nachos with Corn
When the kids are hungry after school, you can whip up these delicious whole-wheat nachos with corn for a quick afternoon snack.
Preparation Time:
15 Minutes
Ingredients:
| 3 | whole wheat pitas, each about 6-1/2 inches (16 cm) in diameter | |
| 9 tsp | sun-dried tomato pesto (approximately 3 tsp (15 mL) per pita) | 45 mL |
| 2/3 cup | shredded Canadian Old Cheddar cheese | 150 mL |
| 1/3 cup | shredded Canadian Mozzarella cheese | 75 mL |
| 1/3 cup | shredded Canadian Montery Jack cheese | 75 mL |
| 1/2 cup | corn kernels | 125 mL |
| 3 tbsp | sliced black olives | 45 mL |
| 3 tbsp | diced tomatoes | 45 mL |
| 1/4 cup | sour cream | 50 mL |
| chopped chives (optional) |
Instructions:
Preheat oven to 350F (180C). Cut each pita into 8 wedges and arrange on a baking sheet. Bake in preheated oven for 10 to 12 minutes or until crisp. Allow to cool.
Preheat broiler. In small bowl, mix together cheeses. Spread the pita wedges onto a large parchment paper-lined baking sheet. Spread the sun-dried tomato pesto over the pita wedges. Sprinkle with half the corn, olives, and tomatoes and 1/3 cup (75mL) of the cheese. Repeat with remaining corn, olives and tomatoes. Sprinkle all over with remaining cheese. Broil for 3 to 4 minutes or until heated through and cheese is melted.
Place nachos onto a serving platter and top with sour cream.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)