Cheesy and delicious, these craveable vegetarian Tomato Basil Nachos are ready in under 30 minutes with minimal prep work.
Disclosure: I received free samples of cheese from Cabot as part of the Cabot Cheese Board. I was in no way asked or compensated to write this post and all opinions are my own.
A green thumb is not something I was blessed with. I could have sworn as a kid that I helped my mom grow things in her garden, but clearly, my thumb was not working the magic in the garden.
I know this because our garden always had plants that had leaves on them.
Plants need leaves. That’s important. Especially when those leaves are the point of the plant, like herbs. And I specifically mean basil.
I made these nachos over the summer when my mom’s garden was just around the corner. Her garden was teaming with basil. It was almost laughable at the amount she had.
I happily borrowed some of her basil for these nachos and enjoyed every last one because nachos are the greatest quick meal ever.
Unfortunately, my garden is not thriving like my mom’s. Not even close. Every day I go out there and another bug has attacked another plant.
Like “oh, I guess I really like basil too. I understand why you’d want to eat that, but I’d appreciate it if you wouldn’t eat it all. I mean maybe save some for me…”
That’s what I want to tell the bugs. And don’t even get my started on caterpillars. Holy moly. I went to see what was left of a jalapeño plant and was picking off some of the mostly eaten leaves and found 4(!!) caterpillars on that plant. Mind you this is not a big plant. It’s one small jalapeño plant for 4 caterpillars. No wonder the plant was all but eaten.
Why am I telling you this?
Absolutely no reason.
I needed to vent.
I need your help on getting rid of bugs.
I have basil on my mind because of these bangin’ nachos from the summer.
These are super simple. I love making nachos because they’re easy to make plus they are fun to eat.
Prep work is minimal. You chop an onion & a tomato, mince garlic, slice the other tomato and grate some cheese. I used the Cabot Tomato Basil Cheese for an extra tomato basil flavor, but regular cheddar would be delish!
To make these craveable nachos, you saute an onion and add in some garlic & chopped tomatoes. Then cover tortilla chips with this veggie mixture, sprinkle with cheese, and broil until your cheese is bubbly & melted. Top with a little basil and some greek yogurt for extra flavor and protein. Then dig in!
For my sake, I hope that the diatomaceous earth (whatever the heck that is) gets here soon and gets rid of my bugs because I need these nachos in the very near future. For your sake, I hope you have some basil and the other 7 ingredients (that’s it woohoo!) because these are tasty!
Tomato Basil Nachos
What You'll Need:
- 1 TBSP oil
- 1 medium onion about 1 1/4 cup, diced
- 1 clove garlic about 1 tsp, minced
- 2 roma tomatoes one chopped & one sliced
- 3 ounces tortilla chips
- 3 ounces cheddar cheese about 3/4 cup, shredded
- 2 TBSP chopped fresh basil
- 1/4 cup plain greek yogurt for serving
How to Make It:
Preheat the broiled and line a baking sheet with foil.
Heat a skillet over medium heat and add the oil. Add the onions, and sauté for 5-7 minutes until the onions are lightly golden.
Add in the garlic and chopped tomatoes. Sauté for 5 minutes, until tomatoes slightly breakdown and garlic is fragrant. Remove from heat.
Meanwhile, arrange the tortilla chips is two piles on the baking sheet. Transfer the veggie mixture evenly over the chips. Top each pile of nachos with sliced tomatoes and sprinkle with grated cheese. Transfer to the oven to broil until cheese is bubbly, about 2-4 minutes.
Remove from oven and carefully cut the foil in half, making two servings of nachos. Transfer to a plate and sprinkle with basil. Top with yogurt if using. Enjoy!
Want more nachos? Here you go 🙂