Tide-me Over Whole Wheat Nachos with Corn

Name: Tide-me Over Whole Wheat Nachos with Corn
Yield: 3 - 4 servings
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

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

READY FOR REWARDS?

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.