Customers had been requesting nachos with tomatoes, olives, mushrooms, and jalapeño peppers for a long time before this recipe became a permanent fixture at Claire’s. Why have just organic corn chips with cheese when you can step it up with the addition of healthful vegetables?
3 8-inch sprouted whole wheat or other whole wheat tortillas
8ounces (a heaping ⅔cup) shredded manchego cheese, divided
¼cup sliced black olives
8organic cremini mushrooms, thinly sliced
12organic sweet grape tomatoes, quartered
1 small organic red onion, finely chopped
1 medium jalapeño pepper, finely minced
Smokey store-bought salsa and low-fat sour cream for dipping (optional)
Cut each tortillas into 16 pieces. (First cut each tortilla in half, then cut each half into quarters, then cut each quarter in half.) Spray two cookie sheets with nonstick canola oil spray. Arrange the whole wheat tortilla pieces evenly on the two sheets, in a single layer if possible or overlapping slightly. Scatter about ⅓cup of the shredded cheese evenly on the tortilla pieces. Then, in the order listed, scatter the remaining ingredients evenly over the tortilla pieces. Scatter the remaining shredded cheese evenly over the tortillas. Bake in the preheated oven for about 10 minutes, until the cheese is melted. Using a long metal spatula, transfer the nachos to two large platters. Serve alone or with salsa and/or sour cream for dipping.