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Margherita Nachos
Crispy and savory bite-sized Italian Margherita Nachos with fresh tomatoes, mozzarella and basil! Perfect for any gathering and easy to make!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer
Cuisine:
Italian
Servings:
16
nachos
Calories:
74
kcal
Author:
Anecia Hero
Ingredients
4
large
flour tortillas
2
tablespoons
olive oil
¼
teaspoon
garlic powder
(optional)
6
ounces
fresh mozzarella
1
cup
fresh tomatoes
, diced
½
cup
marinara sauce
, prepared
fresh basil
chopped
Instructions
Preheat oven to 375ºF; line baking pan with parchment; lightly oil parchment paper
Lightly oil one side of each tortilla; place on baking sheet
4 large flour tortillas,
2 tablespoons olive oil
Bake for 8-10 minutes; remove from oven; turn oven setting to Broil
Add a little marinara, mozzarella, fresh tomato and garlic powder (optional) to each tortilla
6 ounces fresh mozzarella,
1 cup fresh tomatoes,
½ cup marinara sauce,
¼ teaspoon garlic powder
Place under broiler for 3-5 minutes or until cheese begins to melt
Remove from oven and garnish with fresh basil; cut into quarters
fresh basil
Notes
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.
Nutrition
Serving:
16
cup
|
Calories:
74
kcal
|
Carbohydrates:
5
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
8
mg
|
Sodium:
159
mg
|
Potassium:
68
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
183
IU
|
Vitamin C:
2
mg
|
Calcium:
64
mg
|
Iron:
1
mg