Crispy and savory bite-sized Italian Margherita Nachos with fresh tomatoes, mozzarella and basil! Perfect for any gathering and easy to make!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 16 nachos
- 2 flour tortillas
- 2 sprays olive oil
- 1/4 teaspoon garlic powder (optional)
- 4-8 oz. fresh mozzarella
- 1 cup fresh tomatoes chopped - OR-
- 1/3 cup marinara sauce
- fresh basil chopped
Preheat oven to 375ºF; line baking pan with parchment; lightly oil parchment paper
Cut tortillas into quarters
Place tortilla quarters on parchment lined baking dish; lightly spray triangles with oil; sprinkle a small amount of garlic powder on each triangle (optional)
Bake tortilla triangles for 8-10 minutes; remove from oven; turn oven setting to Broil
Add tomato (or marinara) to triangles; top with fresh mozzarella
Place triangles under broiler for 3-5 minutes or until cheese begins to melt
Remove from oven and garnish with fresh basil
- For the crispy base of the Margherita nachos, use a regular, or low-carb flour tortilla.
- Fresh mozzarella is a must for these delicious nachos. It doesn't take much, but shredded mozzarella seriously misses the mark.