Nachos di Alma

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

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
  • 8 ounces (a heaping cup) shredded manchego cheese, divided
  • ¼ cup sliced black olives
  • 8 organic cremini mushrooms, thinly sliced
  • 12 organic 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)


    1. Preheat the oven to 400°F.
    2. 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 cup 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.