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Bruschetta Nachos

Course Appetizer, dinner, lunch
Cuisine gluten free, Mexican, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 18 ounce package restaurant-style tortilla chips
  • 1 cup Mozzarella cheese
  • 1 large red onion diced
  • 2 medium tomatoes diced
  • 2 cloves garlic minced
  • 1 tbsp mixed italian herbs
  • 1/2 cup pesto sauce

Instructions

  1. Pre heat oven to 425 degrees F. Line a baking sheet with parchment paper

  2. In a medium bowl, mix together onion, tomatoes, garlic, and herbs. 

  3. Place a layer of the tortilla chips on the parchment paper and lightly cover them with the bruschetta mixture. Dabble the pesto sauce on top (do not put too much as it will become soggy), and sprinkle with cheese. Add another layer of chips, mixture, pesto, and cheese. Continue this process until all the mixture is gone. 

  4. Place in the oven for about 5 minutes, or until the cheese is just melted. Place the oven on broil and cook for another 3-5 minutes watching it carefully so it does not burn. 

  5. Serve immediately and enjoy!