Vegetable Nachos

• 1 cup diced tomatoes
• 1/4 cup diced green pepper
• 2 tablespoons chopped ripe olives
• 2 tablespoons chopped green chilies
• 2 teaspoons white vinegar
• 1/4 teaspoon garlic powder
• 1/8 teaspoon fresh ground pepper
• corn tortilla chips
• 1/4 cup shredded low-fat sharp cheddar cheese (1 ounce)
• Corn Tortilla Chips
• 9 6-inch corn tortillas
• cold water

1. Combine first 8 ingredients.
2. Spoon 2 tsp.
3. vegetable mixture on each tortilla chip; divide cheese evenly among chips.
4. Broil 6 inches from heat 1 minute or until cheese melts.
5. Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter.
6. Dip tortillas in water; drain on paper towels.
7. Place rounds in a single layer on an ungreased baking sheet.
8. Bake at 350* for 10 minutes or until chips are crisp and begin to brown.
9. Remove from oven, and let cool.
10. Yield: 26 nacho chips.

tomatoes, green pepper, olives, green chilies, white vinegar, garlic, fresh ground pepper, corn tortilla chips, cheddar cheese, tortilla chips, corn tortillas, cold water

Taken from www.food.com/recipe/vegetable-nachos-45150 (may not work)