Greek-Style Nachos
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Garlic (minced)1.5 tsps
Oregano Leaves (minced fresh)1.5 tsps
Extra-Virgin Olive Oil1 cup
Feta (mild, crumbled)Directions:
1
To make the salsa: Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano
2
Stir in the olive oil
3
Taste and add more salt if necessary
4
Refrigerate for 30 minutes to meld the flavors
5
To make the nachos: Preheat the oven to 350 degrees F
6
Spread the pita chips in a single layer on a baking sheet or a large heatproof platter
7
Sprinkle both cheeses evenly over the chips
8
Scatter the pepperoncini over the cheese
9
Bake just until the cheese is melted, about 7 to 10 minutes
10
Remove from the oven and scatter olives and cherry tomato quarters over the top
11
Spoon some of the red pepper salsa on the nachos and dab on small dollops of Greek yogurt
12
Place the remaining salsa in a serving bowl
13
Serve the nachos right away with the remaining salsa on the side for dipping