Sun-Dried Tomato and Pesto Nachos Recipe

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Sun-Dried Tomato and Pesto Nachos
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  1. Preheat oven to 400 degrees.
  2. Arrange chips on a baking sheet or in a deep dish pie plate.
  3. Top each chip with a little tomato and cheese.
  4. Bake in the oven for approximately 5 minutes.
  5. After you remove the chips from the oven, top each with a small amount of pesto.
  6. Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
  7. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 331.81 Kcal (1389 kJ)
Calories from fat 254.38 Kcal
% Daily Value*
Total Fat 28.26g 43%
Cholesterol 32.89mg 11%
Sodium 493.36mg 21%
Potassium 148.65mg 3%
Total Carbs 7.21g 2%
Sugars 1.92g 8%
Dietary Fiber 0.76g 3%
Protein 12.18g 24%
Vitamin C 7.2mg 12%
Iron 0.4mg 2%
Calcium 206.2mg 21%
Amount Per 100 g
Calories 485.18 Kcal (2031 kJ)
Calories from fat 371.96 Kcal
% Daily Value*
Total Fat 41.33g 43%
Cholesterol 48.09mg 11%
Sodium 721.39mg 21%
Potassium 217.35mg 3%
Total Carbs 10.54g 2%
Sugars 2.81g 8%
Dietary Fiber 1.11g 3%
Protein 17.82g 24%
Vitamin C 10.6mg 12%
Iron 0.5mg 2%
Calcium 301.5mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
  • 9

Good Points

  • saturated fat free

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