These nachos aren't just crunchy and cheesy—they're also a great way to use farmers' market finds. Bonus: They're oven-ready with just 10 minutes of prep.
What You Need
Original recipe yields 4 servings
3 cups tortilla chips (4 oz.)
1/2 cup chopped tomato es
1/4 cup chopped zucchini
1/4 cup drained canned corn with red and green bell peppers
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
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Let's Make It
Heat oven to 400ºF.
Spread chips onto baking sheet.
Top with remaining ingredients.
Bake 8 to 10 min. or until cheese is melted.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
Add 2 sliced fresh jalapeño peppers to the nacho toppings before covering with cheese and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.