Tide-me Over Whole Wheat Nachos with Corn

When the kids are hungry after school, but dinner's still a bit away, you can whip up these delicious whole-wheat nachos with corn for a quick afternoon tide-me-over. Reserve a few slices for yourself, because there won't be any left over once the kids are done!

  • Prep: 15 min
  • Cooking: 15 min
Yields 3 - 4 servings
tide me over whole wheat nachos with corn

Ingredients

  • 3 6-1/2-inches (16 cm) whole wheat pitas
  • 3 tbsp (45 mL) sun-dried tomato pesto
  • 2/3 cup (160 mL) shredded Canadian Old Cheddar cheese
  • 1/3 cup (80 mL) shredded Canadian Mozzarella cheese
  • 1/3 cup (80 mL) shredded Canadian Monterey Jack cheese
  • 1/2 cup (125 mL) corn kernels
  • 3 tbsp (45 mL) sliced black olives
  • 3 tbsp (45 mL) diced tomatoes
  • 1/4 cup (60 mL) sour cream
  • Chopped fresh chives

Preparation

Preheat oven to 350 °F (180 °C). Cut each pita into 8 wedges and arrange on a baking sheet. Bake in preheated oven for 7 to 8 minutes or until crisp. Allow to cool.

Preheat broiler. In a 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 (80 mL) 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.

Tips

For an interesting twist, you can replace the sun-dried tomato pesto with an olive tapenade.

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Nutrition

Nutritional Information

per serving
Energy: 338 Calories
Protein: 15 g
Carbohydrate: 34 g
Fat: 17 g
Fibre: 4.7 g
Sodium: 575 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 24 % / 263 mg
Phosphorus: 25 %
Zinc: 22 %
Vitamin B12: 22 %
Magnesium: 21 %