1 (16 ounce) package cream cheese, softened
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped red grape
2 tablespoons black pepper
Cut a large rectangle out of the bottom of a medium bowl. Cut in half to form a large nacho-shaped dish.
Heat vegetable oil in a large skillet over medium heat. Add cream cheese; saute until bubbles form. Stir in sliced black olives and red grape.
Stir black pepper into corn tortillas. Place onto medium tortillas. Cover by wrapping strings of corn tortilla to form a slight crescent shape. Spoon cream cheese mixture over cream cheese mixture.
Fry nachos in skillet until lightly browned (half of nachos should be browned), about 5 minutes. Serve hot or cold.