Sundried Cherry Tomato Nachos - cooking recipe

Ingredients

cooking spray
1 (12 ounce) bag shredded Mexican 3-cheese blend
2 cups mayonnaise (such as Trader Joe's(R) Real Mayonnaise)
2 pounds cherry tomatoes, chopped, divided
1 (8 ounce) jar sun-dried tomatoes, thinly sliced
1 (6 ounce) can sliced black olives, divided
2 bunches green onions, chopped
3 jalapeno peppers, diced
1 teaspoon garlic powder
1 (16 ounce) package round yellow corn tortilla chips
1 (8 ounce) package shredded sharp Cheddar cheese

Preparation

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
Mix Mexican 3-cheese blend, mayonnaise, 1/4 the cherry tomatoes, sun-dried tomatoes, half the black olives, green onions, jalapeno peppers, and garlic powder together in a bowl.
Spread tortilla chips into the prepared pan; top with Mexican cheese-tomato mixture. Sprinkle sharp Cheddar cheese on top.
Bake in the preheated oven until bubbling and browned, about 30 minutes. Sprinkle nachos with remaining cherry tomatoes and olives.