Sun-Dried Tomato And Pesto Nachos - cooking recipe

Ingredients

1 (7 ounce) bag tortilla chips
4 ounces fontina or 4 ounces mozzarella cheese, shredded
4 tablespoons sun-dried tomatoes, chopped
1/2 cup basil pesto

Preparation

Preheat oven to 400 degrees.
Arrange chips on a baking sheet or in a deep dish pie plate.
Top each chip with a little tomato and cheese.
Bake in the oven for approximately 5 minutes.
After you remove the chips from the oven, top each with a small amount of pesto.
Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
Serve hot.