Ingredients
2
tablespoons finely chopped kalamata olives
2
tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar)
2
teaspoons oil from jar of sun-dried tomatoes
1
small plum (Roma) tomato, finely chopped, drained
1
medium green onion, thinly sliced (1 tablespoon)
4
oz restaurant-style corn tortilla chips (about 30 chips)
1
package (4 oz) crumbled feta cheese, finely crumbled
Preparation
In small bowl, mix olives, sun-dried tomatoes, oil, plum tomato and onion; set aside.
On large microwavable plate, arrange tortilla chips in single layer. Top evenly with cheese. Microwave uncovered on High 1 minute. Rotate plate 1/2 turn; microwave 30 to 60 seconds longer or until cheese is melted and bubbly.
Spoon tomato mixture evenly over chips and cheese.
