Sundried Cherry Tomato Nachos

Ingredients

• Cooking spray
• 1 (12 ounce) bag shredded Mexican 3-cheese blend
• 2 cups mayonnaise (such as Trader Joe’s Real Mayonnaise)
• 2 pounds cherry tomatoes, chopped, divided
• 1 (8 ounce) jar sun-dried tomatoes, thinly sliced
• 1 (6 ounce) can sliced black olives, divided
• 2 bunches green onions, chopped
• 3 jalapeno peppers, diced
• 1 teaspoon garlic powder
• 1 (16 ounce) package round yellow corn tortilla chips
• 1 (8 ounce) package shredded sharp Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray.

Mix Mexican 3-cheese blend, mayonnaise, 1/4 the cherry tomatoes, sun-dried tomatoes, half the black olives, green onions, jalapeno peppers, and garlic powder together in a bowl.

Spread tortilla chips into the prepared pan; top with Mexican cheese-tomato mixture. Sprinkle sharp Cheddar cheese on top.

Bake in the preheated oven until bubbling and browned, about 30 minutes. Sprinkle nachos with remaining cherry tomatoes and olives.