On Saturdays I always feel the need to create a delicious, savory lunch from scratch since during the week I’m usually rushing to eat canned soup (Amy’s organic….delicious), or something of that nature. I hadn’t been to the store in a while so I had to work with the basic things I had on hand, and came up with this! An amazing nacho remix that I’m sure I’ll make again and again, especially since it is so easy!
Gluten-free corn tortilla chips (I use Tostitos Scoops)
1 Roma tomato, diced
1 cup shredded mozzarella
1 1/2 tbsp basil (I used freeze-dried)
1-2 tbsp extra virgin olive oil
1 1/2 tbsp pine nuts
Preheat oven to 350 degrees. Spread out a couple handfuls of tortilla chips on an oven-safe plate. Sprinkle cheese evenly over chips, then evenly sprinkle tomatoes, basil, and pine nuts over the top. Drizzle olive oil over the top.
Bake for 5-10 minutes, or until cheese is melted and the edges of some chips are lightly browned. If you don’t have time for the oven, skip that part and pop the plate into the microwave for a couple minutes to melt the cheese. But I highly recommend the oven method. 🙂
Enjoy your tasty lunch!