Vegetable Nachos - cooking recipe

Ingredients

1 cup diced tomatoes
1/4 cup diced green pepper
2 tablespoons chopped ripe olives
2 tablespoons chopped green chilies
2 teaspoons white vinegar
1/4 teaspoon garlic powder
1/8 teaspoon fresh ground pepper
corn tortilla chips
1/4 cup shredded low-fat sharp cheddar cheese (1 ounce)
Corn Tortilla Chips
9 6-inch corn tortillas
cold water

Preparation

Combine first 8 ingredients.
Spoon 2 tsp.
vegetable mixture on each tortilla chip; divide cheese evenly among chips.
Broil 6 inches from heat 1 minute or until cheese melts.
Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter.
Dip tortillas in water; drain on paper towels.
Place rounds in a single layer on an ungreased baking sheet.
Bake at 350* for 10 minutes or until chips are crisp and begin to brown.
Remove from oven, and let cool.
Yield: 26 nacho chips.